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






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






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






4. A baked egg dish is called this:






5. What are the 3 grades of eggs?






6. Which color eggs are the most nutritional?






7. The Cuban version a pressed sandwich






8. Another name for a finger sandwich






9. The Italian version of a pressed sandwich






10. When should you flip pancakes during cooking?






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






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






13. Examples of spreads for sandwiches






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






15. The chemical name for table salt is;






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






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






18. Decorative - edible accompaniment for sandwiches on plates






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






20. 1 cup is equal to:






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






22. Is one of the five tastes






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






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






25. A type of salt produced by evaporating seawater






26. 1 pint is equal to :






27. For best results when using fresh pastas






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






29. Another name for a french pancake






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






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






32. What is the smallest grade of egg?






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






34. How long should scrambled eggs be cooked?






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






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






37. 1 pound is equal to:






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






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






40. Another name for hero sandwiches






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






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






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






44. Name 4 Moist heat cooking methods






45. What are 4 basic types of salt?






46. 16 oz is equal to:






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






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






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






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