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. Decorative - edible accompaniment for sandwiches on plates






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






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






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






5. What is the smallest grade of egg?






6. What are 4 basic types of salt?






7. How long should scrambled eggs be cooked?






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






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






10. To combine two foods together until smooth and creamy






11. Name 4 Moist heat cooking methods






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






13. 1 pound is equal to:






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






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






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






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






18. For best results when using fresh pastas






19. Another name for a finger sandwich






20. 16 oz is equal to:






21. 3 tsp is equal to:






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






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






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






25. A type of salt produced by evaporating seawater






26. What are the 3 grades of eggs?






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






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






29. Which color eggs are the most nutritional?






30. 1 gallon is equal to:






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






32. 1 quart is equal to:






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






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






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






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






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






38. The chemical name for table salt is;






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






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






41. Is one of the five tastes






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






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






44. Examples of spreads for sandwiches






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






46. Examples of thickeners used in baking can include:






47. The Italian version of a pressed sandwich






48. 1 pint is equal to :






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






50. 1 cup is equal to: