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. Another name for a finger sandwich






2. Which color eggs are the most nutritional?






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






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






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






6. A baked egg dish is called this:






7. Basil would be an example of an herb or a spice?






8. What is the smallest grade of egg?






9. To combine two foods together until smooth and creamy






10. Is one of the five tastes






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






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






13. When should you flip pancakes during cooking?






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






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






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






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






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






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






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






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






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






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






24. A type of salt produced by evaporating seawater






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






26. Examples of thickeners used in baking can include:






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






28. The Cuban version a pressed sandwich






29. 1 gallon is equal to:






30. The best place to store eggs






31. 1 cup is equal to:






32. 1 pound is equal to:






33. Another name for hero sandwiches






34. The man credited with inventing the sandwich






35. Name 4 Moist heat cooking methods






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






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






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






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






40. 1 pint is equal to :






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






42. What are the 3 grades of eggs?






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






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






45. What are 4 basic types of salt?






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






47. Another name for a french pancake






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






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






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