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






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






3. The Cuban version a pressed sandwich






4. To combine two foods together until smooth and creamy






5. Examples of spreads for sandwiches






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






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






8. A type of salt produced by evaporating seawater






9. For best results when using fresh pastas






10. 1 quart is equal to:






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






12. The main attraction of the sandwich






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






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






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






16. 1 cup is equal to:






17. The best place to store eggs






18. A baked egg dish is called this:






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






20. 1 pint is equal to :






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






22. What are the 3 grades of eggs?






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






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






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






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






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






28. Examples of thickeners used in baking can include:






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






30. 1 pound is equal to:






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






32. Name 4 Moist heat cooking methods






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






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






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






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






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






38. The man credited with inventing the sandwich






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






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






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






42. Another name for a french pancake






43. The chemical name for table salt is;






44. What are 4 basic types of salt?






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






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






47. Decorative - edible accompaniment for sandwiches on plates






48. 3 tsp is equal to:






49. 1 gallon is equal to:






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