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. What are the 3 grades of eggs?






2. The term 'al dente' refers to






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






4. The Italian version of a pressed sandwich






5. What is the smallest grade of egg?






6. To combine two foods together until smooth and creamy






7. 1 pound is equal to:






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






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






10. 1 gallon is equal to:






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






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






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






14. Examples of thickeners used in baking can include:






15. 3 tsp is equal to:






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






17. The main attraction of the sandwich






18. Another name for a finger sandwich






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






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






21. Is one of the five tastes






22. When should you flip pancakes during cooking?






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






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






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






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






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






28. Another name for hero sandwiches






29. 16 oz is equal to:






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






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






32. Examples of spreads for sandwiches






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






34. The best place to store eggs






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






36. 1 pint is equal to :






37. Another name for a french pancake






38. What are 4 basic types of salt?






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






40. Which color eggs are the most nutritional?






41. A type of salt produced by evaporating seawater






42. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






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






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






50. The man credited with inventing the sandwich