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. Which color eggs are the most nutritional?






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






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






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






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






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






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






8. Another name for a french pancake






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






10. The Italian version of a pressed sandwich






11. 16 oz is equal to:






12. Another name for hero sandwiches






13. 3 tsp is equal to:






14. For best results when using fresh pastas






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






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






17. Examples of thickeners used in baking can include:






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






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






20. A baked egg dish is called this:






21. What are 4 basic types of salt?






22. To combine two foods together until smooth and creamy






23. The man credited with inventing the sandwich






24. Is one of the five tastes






25. 1 cup is equal to:






26. A type of salt produced by evaporating seawater






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






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






29. The main attraction of the sandwich






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






31. 1 pint is equal to :






32. The Cuban version a pressed sandwich






33. How long should scrambled eggs be cooked?






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






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






36. The best place to store eggs






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






38. 1 pound is equal to:






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






40. What are the 3 grades of eggs?






41. When should you flip pancakes during cooking?






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






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






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






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






46. 1 quart is equal to:






47. Examples of spreads for sandwiches






48. The term 'al dente' refers to






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






50. What is the smallest grade of egg?