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






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






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






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






6. For best results when using fresh pastas






7. The Cuban version a pressed sandwich






8. The term 'al dente' refers to






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






10. To combine two foods together until smooth and creamy






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






12. 1 cup is equal to:






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






14. Another name for a french pancake






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






16. 1 gallon is equal to:






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






18. 1 pound is equal to:






19. Another name for hero sandwiches






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






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






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






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






24. Examples of spreads for sandwiches






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






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






27. When should you flip pancakes during cooking?






28. What are 4 basic types of salt?






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






30. Another name for a finger sandwich






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






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






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






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






35. The man credited with inventing the sandwich






36. A type of salt produced by evaporating seawater






37. What are the 3 grades of eggs?






38. A baked egg dish is called this:






39. 1 quart is equal to:






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






41. Examples of thickeners used in baking can include:






42. The best place to store eggs






43. Which color eggs are the most nutritional?






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






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






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






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






48. Name 4 Moist heat cooking methods






49. How long should scrambled eggs be cooked?






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