Test your basic knowledge |

Introduction To Culinary Arts

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The leavening agent used in quick breads is a:






2. Seasonings that come from the leaves and stems of plants






3. The shell of an egg has holes that allows it to 'breathe' in air






4. To cut into pieces less than 1/8 of an inch is called:






5. Another name for a french pancake






6. 1 cup is equal to:






7. For best results when using fresh pastas






8. Seasonings that come from the bud - bark - roots - stalks and fruits of plants






9. The best place to store eggs






10. The pepper that comes from the dried unripe berries of the pepper vine






11. Parsley is an example of an herb or a spice?






12. Another name for a finger sandwich






13. How long should scrambled eggs be cooked?






14. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients






15. A type of salt produced by evaporating seawater






16. What type of egg is cooked in simmering water?






17. The type of gas given off by certain types of fruits during the ripening process is called:






18. A delicate type of flour that has less protein in it for softer baked goods is:






19. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed






20. Not a salt but contains salt like qualities with a protein like flavor






21. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?






22. Examples of spreads for sandwiches






23. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:






24. When making muffins and filling the pans - fill the pan about:






25. A fried egg with a partially set yolk is considered:






26. 1 pint is equal to :






27. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:






28. A combination of aromatic vegetables used to season dishes is called:






29. Is one of the five tastes






30. What are the five senses that contribute to how we taste food?






31. What is the smallest grade of egg?






32. Decorative - edible accompaniment for sandwiches on plates






33. A sandwich made from a rolled pizza crust and fillings and baked is called what:






34. Examples of common baking sweeteners other than sugar can include:






35. Another name for hero sandwiches






36. To cook quickly in a small amount of fat is to:






37. Which should add to the pasta for best results during cooking? Oil or Salt?






38. The chemical name for table salt is;






39. The Cuban version a pressed sandwich






40. Name 4 Moist heat cooking methods






41. The best time to pasta to the water is when:






42. Chives are an example of an herb or a spice?






43. Po'boys came from which state and famous city






44. 1 pound is equal to:






45. A baked egg dish is called this:






46. Muffin - biscuits - pancakes and waffles are examples of:






47. To cook in a liquid where bubbles rise and break at the surface is called:






48. What are the 3 grades of eggs?






49. Basil would be an example of an herb or a spice?






50. When should you flip pancakes during cooking?