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 combination of aromatic vegetables used to season dishes is called:






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






3. Name 4 Moist heat cooking methods






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






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






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






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






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






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






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






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






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






13. The term 'al dente' refers to






14. 1 cup is equal to:






15. For best results when using fresh pastas






16. A baked egg dish is called this:






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






18. Examples of spreads for sandwiches






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






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






21. Another name for hero sandwiches






22. 1 gallon is equal to:






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






24. 1 quart is equal to:






25. The main attraction of the sandwich






26. The Cuban version a pressed sandwich






27. What are the 3 grades of eggs?






28. The man credited with inventing the sandwich






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






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






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






32. 1 pint is equal to :






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






34. Another name for a french pancake






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






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






37. 16 oz is equal to:






38. 1 pound is equal to:






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






40. How long should scrambled eggs be cooked?






41. Decorative - edible accompaniment for sandwiches on plates






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






43. Is one of the five tastes






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






45. When should you flip pancakes during cooking?






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






47. The chemical name for table salt is;






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






49. The best place to store eggs






50. What are 4 basic types of salt?