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. Examples of thickeners used in baking can include:






2. To combine two foods together until smooth and creamy






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






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






5. The Italian version of a pressed sandwich






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






7. What are the 3 grades of eggs?






8. 1 gallon is equal to:






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






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






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






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






13. 16 oz is equal to:






14. Is one of the five tastes






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






16. The best place to store eggs






17. The Cuban version a pressed sandwich






18. 1 pint is equal to :






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






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






21. When should you flip pancakes during cooking?






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






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






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






25. Examples of spreads for sandwiches






26. The chemical name for table salt is;






27. The main attraction of the sandwich






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






29. The man credited with inventing the sandwich






30. For best results when using fresh pastas






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






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






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






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






35. What is the smallest grade of egg?






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






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






38. 3 tsp is equal to:






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






40. A type of salt produced by evaporating seawater






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






42. How long should scrambled eggs be cooked?






43. Which color eggs are the most nutritional?






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






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






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






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






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






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






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