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






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






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






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






5. Which color eggs are the most nutritional?






6. The chemical name for table salt is;






7. To combine two foods together until smooth and creamy






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






9. Is one of the five tastes






10. For best results when using fresh pastas






11. The man credited with inventing the sandwich






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






13. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:






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






15. Decorative - edible accompaniment for sandwiches on plates






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






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






18. The best place to store eggs






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






20. The term 'al dente' refers to






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






22. What is the smallest grade of egg?






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






24. 1 cup is equal to:






25. 16 oz is equal to:






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






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






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






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






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






31. Another name for a french pancake






32. Examples of thickeners used in baking can include:






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






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






35. A type of salt produced by evaporating seawater






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






37. What are 4 basic types of salt?






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






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






40. What are the 3 grades of eggs?






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






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






43. A baked egg dish is called this:






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






45. Name 4 Moist heat cooking methods






46. The main attraction of the sandwich






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






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






49. When should you flip pancakes during cooking?






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