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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 combine two foods together until smooth and creamy






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






3. What are the 3 grades of eggs?






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






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






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






7. What is the smallest grade of egg?






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






9. Name 4 Moist heat cooking methods






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






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






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






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






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






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






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






17. The main attraction of the sandwich






18. 1 pound is equal to:






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






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






21. The man credited with inventing the sandwich






22. Is one of the five tastes






23. 1 cup is equal to:






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






25. The Cuban version a pressed sandwich






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






27. Another name for hero sandwiches






28. The term 'al dente' refers to






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






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






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






32. The chemical name for table salt is;






33. The Italian version of a pressed sandwich






34. 1 quart is equal to:






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






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






37. Another name for a finger sandwich






38. How long should scrambled eggs be cooked?






39. Another name for a french pancake






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






41. A baked egg dish is called this:






42. The best place to store eggs






43. Decorative - edible accompaniment for sandwiches on plates






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






45. Examples of thickeners used in baking can include:






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






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






48. When should you flip pancakes during cooking?






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






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






Can you answer 50 questions in 15 minutes?



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