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. The man credited with inventing the sandwich






2. What is the smallest grade of egg?






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






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






5. 1 pint is equal to :






6. For best results when using fresh pastas






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






8. Examples of thickeners used in baking can include:






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






10. Which color eggs are the most nutritional?






11. The chemical name for table salt is;






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






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






14. 16 oz is equal to:






15. 1 quart is equal to:






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






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






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






19. 1 gallon is equal to:






20. Is one of the five tastes






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






22. A type of salt produced by evaporating seawater






23. Another name for a french pancake






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






25. 1 pound is equal to:






26. The best place to store eggs






27. 3 tsp is equal to:






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






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






30. How long should scrambled eggs be cooked?






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






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






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






34. The Cuban version a pressed sandwich






35. Decorative - edible accompaniment for sandwiches on plates






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






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






38. The term 'al dente' refers to






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






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






41. Another name for a finger sandwich






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






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






44. Examples of spreads for sandwiches






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






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






47. 1 cup is equal to:






48. Another name for hero sandwiches






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






50. The Italian version of a pressed sandwich