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






2. The main attraction of the sandwich






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






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






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






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






7. When should you flip pancakes during cooking?






8. Another name for hero sandwiches






9. To combine two foods together until smooth and creamy






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






11. The chemical name for table salt is;






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






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






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






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






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






17. A baked egg dish is called this:






18. Examples of thickeners used in baking can include:






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






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






21. The Cuban version a pressed sandwich






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






23. Another name for a finger sandwich






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






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






26. Another name for a french pancake






27. What is the smallest grade of egg?






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






29. The Italian version of a pressed sandwich






30. Name 4 Moist heat cooking methods






31. 1 quart is equal to:






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






33. What are 4 basic types of salt?






34. The term 'al dente' refers to






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






36. 1 cup is equal to:






37. 16 oz is equal to:






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






39. How long should scrambled eggs be cooked?






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






41. Examples of spreads for sandwiches






42. What are the 3 grades of eggs?






43. A type of salt produced by evaporating seawater






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






45. The best place to store eggs






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






47. 3 tsp is equal to:






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






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






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