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






2. The chemical name for table salt is;






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






4. A baked egg dish is called this:






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






6. 16 oz is equal to:






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






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






9. When should you flip pancakes during cooking?






10. Decorative - edible accompaniment for sandwiches on plates






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






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






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






14. The Italian version of a pressed sandwich






15. The best place to store eggs






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






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






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






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






20. For best results when using fresh pastas






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






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






23. What are 4 basic types of salt?






24. What is the smallest grade of egg?






25. Examples of spreads for sandwiches






26. Another name for hero sandwiches






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






28. 1 gallon is equal to:






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






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






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






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






33. Name 4 Moist heat cooking methods






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






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






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






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






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






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






40. The Cuban version a pressed sandwich






41. 1 pound is equal to:






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






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






44. Is one of the five tastes






45. Po'boys came from which state and famous city






46. The term 'al dente' refers to






47. 1 quart is equal to:






48. Another name for a french pancake






49. What are the 3 grades of eggs?






50. To combine two foods together until smooth and creamy