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. 1 pint is equal to :






2. 1 quart is equal to:






3. A baked egg dish is called this:






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






5. How long should scrambled eggs be cooked?






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






7. Is one of the five tastes






8. Which should add to the pasta for best results during cooking? Oil or Salt?






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






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






11. 3 tsp is equal to:






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






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






14. The Cuban version a pressed sandwich






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






16. Another name for a french pancake






17. 1 pound is equal to:






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






19. Name 4 Moist heat cooking methods






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






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






22. Decorative - edible accompaniment for sandwiches on plates






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






24. 1 gallon is equal to:






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






26. Which color eggs are the most nutritional?






27. The main attraction of the sandwich






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






29. 1 cup is equal to:






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






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






32. Examples of thickeners used in baking can include:






33. To combine two foods together until smooth and creamy






34. A type of salt produced by evaporating seawater






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






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






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






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






39. 16 oz is equal to:






40. For best results when using fresh pastas






41. What are the 3 grades of eggs?






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






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






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






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






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






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






48. Another name for hero sandwiches






49. The Italian version of a pressed sandwich






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