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






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






3. The main attraction of the sandwich






4. What is the smallest grade of egg?






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






6. The Italian version of a pressed sandwich






7. Which color eggs are the most nutritional?






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






9. The best place to store eggs






10. Examples of thickeners used in baking can include:






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






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






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






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






15. Is one of the five tastes






16. 16 oz is equal to:






17. The term 'al dente' refers to






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






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






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






21. 1 gallon is equal to:






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






23. The Cuban version a pressed sandwich






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






25. 1 quart is equal to:






26. The chemical name for table salt is;






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






28. Name 4 Moist heat cooking methods






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






30. To combine two foods together until smooth and creamy






31. For best results when using fresh pastas






32. What are 4 basic types of salt?






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






34. Another name for a french pancake






35. What are the 3 grades of eggs?






36. Another name for a finger sandwich






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






38. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






43. How long should scrambled eggs be cooked?






44. A baked egg dish is called this:






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






46. A type of salt produced by evaporating seawater






47. Another name for hero sandwiches






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






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






50. 3 tsp is equal to: