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. 16 oz is equal to:






2. 1 pint is equal to :






3. The way a food feels when we bite into - touch it or cut it






4. For best results when using fresh pastas






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






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






7. How long should scrambled eggs be cooked?






8. The main attraction of the sandwich






9. What is the smallest grade of egg?






10. When should you flip pancakes during cooking?






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






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






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






14. The chemical name for table salt is;






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






16. The best place to store eggs






17. Which color eggs are the most nutritional?






18. 1 cup is equal to:






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






20. A moist heat method is which food cooked just long enough to cook the outer layer






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






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






23. The term 'al dente' refers to






24. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:






25. The Cuban version a pressed sandwich






26. A type of salt produced by evaporating seawater






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






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






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






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






31. What are the 3 grades of eggs?






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






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






34. When can you use an egg with a crack in it from the carton?






35. A moist heat cooking method for foods like fish and chicken breasts






36. 1 quart is equal to:






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






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






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






40. 1 gallon is equal to:






41. Decorative - edible accompaniment for sandwiches on plates






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






43. Examples of thickeners used in baking can include:






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






45. To combine two foods together until smooth and creamy






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






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






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






49. Cinnamon is an example of an herb or a spice?






50. 1 pound is equal to: