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. Po'boys came from which state and famous city






2. How long should scrambled eggs be cooked?






3. 16 oz is equal to:






4. 1 gallon is equal to:






5. 1 pint is equal to :






6. 1 pound is equal to:






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






8. The main attraction of the sandwich






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






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






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






12. Another name for hero sandwiches






13. A baked egg dish is called this:






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






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






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






17. Examples of spreads for sandwiches






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






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






20. The Cuban version a pressed sandwich






21. The term 'al dente' refers to






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






23. Another name for a french pancake






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






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






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






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






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






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






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






31. 1 quart is equal to:






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






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






34. What is the smallest grade of egg?






35. For best results when using fresh pastas






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






37. 3 tsp is equal to:






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






39. The Italian version of a pressed sandwich






40. The chemical name for table salt is;






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






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






43. A type of salt produced by evaporating seawater






44. What are 4 basic types of salt?






45. The best place to store eggs






46. When should you flip pancakes during cooking?






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






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






49. 1 cup is equal to:






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