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






2. The term 'al dente' refers to






3. 1 pint is equal to :






4. Ginger is an example of an herb or a spice?






5. Name 4 Moist heat cooking methods






6. 1 pound is equal to:






7. 3 tsp is equal to:






8. 1 quart is equal to:






9. What are the 3 grades of eggs?






10. The man credited with inventing the sandwich






11. Which color eggs are the most nutritional?






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






13. The leavening agent used in quick breads is a:






14. A process of cooking part way - not to completion - to speed up service at a restaurant






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






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






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






18. Examples of spreads for sandwiches






19. For best results when using fresh pastas






20. Another name for hero sandwiches






21. The chemical name for table salt is;






22. 1 cup is equal to:






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






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






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






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






27. The main attraction of the sandwich






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






29. When draining pasta - the reason to reserve a cup of cooking water is to:






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






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






32. A salt most preferred by chefs because it contains no additives






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






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






35. 16 oz is equal to:






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






37. 1 gallon is equal to:






38. When should you flip pancakes during cooking?






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






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






41. What is the smallest grade of egg?






42. To combine two foods together until smooth and creamy






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






44. Another name for a french pancake






45. The Cuban version a pressed sandwich






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






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






48. The best place to store eggs






49. What are 4 basic types of salt?






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