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. What type of egg is cooked in simmering water?






2. 3 tsp is equal to:






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






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






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






6. Another name for hero sandwiches






7. How long should scrambled eggs be cooked?






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






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






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






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






12. What are 4 basic types of salt?






13. What are the 3 grades of eggs?






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






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






16. A type of salt produced by evaporating seawater






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






18. For best results when using fresh pastas






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






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






21. 1 gallon is equal to:






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






23. Decorative - edible accompaniment for sandwiches on plates






24. The main attraction of the sandwich






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






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






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






28. Name 4 Moist heat cooking methods






29. The man credited with inventing the sandwich






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






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






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






33. The best place to store eggs






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






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






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






37. The Cuban version a pressed sandwich






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






39. The chemical name for table salt is;






40. 1 pint is equal to :






41. The Italian version of a pressed sandwich






42. Which color eggs are the most nutritional?






43. Is one of the five tastes






44. The term 'al dente' refers to






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






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






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






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






49. Examples of spreads for sandwiches






50. What is the smallest grade of egg?