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






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






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






4. A type of salt produced by evaporating seawater






5. Decorative - edible accompaniment for sandwiches on plates






6. What are the 3 grades of eggs?






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






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






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






10. How long should scrambled eggs be cooked?






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






12. The chemical name for table salt is;






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






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






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






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






17. Name 4 Moist heat cooking methods






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






19. Examples of thickeners used in baking can include:






20. For best results when using fresh pastas






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






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






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






24. Another name for a french pancake






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






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






27. The main attraction of the sandwich






28. The best place to store eggs






29. Another name for hero sandwiches






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






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






32. 16 oz is equal to:






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






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






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






36. When should you flip pancakes during cooking?






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






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






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






40. The term 'al dente' refers to






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






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






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






44. Another name for a finger sandwich






45. 3 tsp is equal to:






46. Which color eggs are the most nutritional?






47. What is the smallest grade of egg?






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






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






50. A baked egg dish is called this: