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






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






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






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






5. A type of salt produced by evaporating seawater






6. The Italian version of a pressed sandwich






7. Another name for hero sandwiches






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






9. The man credited with inventing the sandwich






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






11. The best place to store eggs






12. 1 gallon is equal to:






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






14. 1 pound is equal to:






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






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






17. The main attraction of the sandwich






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






19. What are the 3 grades of eggs?






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






21. Another name for a finger sandwich






22. 16 oz is equal to:






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






24. A baked egg dish is called this:






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






26. Name 4 Moist heat cooking methods






27. 1 quart is equal to:






28. Is one of the five tastes






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






30. What is the smallest grade of egg?






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






32. For best results when using fresh pastas






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






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






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






36. The chemical name for table salt is;






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






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






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






40. How long should scrambled eggs be cooked?






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






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






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






44. Which color eggs are the most nutritional?






45. The term 'al dente' refers to






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






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






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






49. To combine two foods together until smooth and creamy






50. 1 cup is equal to: