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






2. The man credited with inventing the sandwich






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






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






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






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






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






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






9. The Cuban version a pressed sandwich






10. A type of salt produced by evaporating seawater






11. To combine two foods together until smooth and creamy






12. Which color eggs are the most nutritional?






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






14. 1 cup is equal to:






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






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






17. The main attraction of the sandwich






18. 1 pound is equal to:






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






20. The Italian version of a pressed sandwich






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






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






23. What are 4 basic types of salt?






24. The term 'al dente' refers to






25. Examples of thickeners used in baking can include:






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






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






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






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






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






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






32. Name 4 Moist heat cooking methods






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






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






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






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






37. A baked egg dish is called this:






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






39. When should you flip pancakes during cooking?






40. 1 quart is equal to:






41. 1 gallon is equal to:






42. How long should scrambled eggs be cooked?






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






44. 16 oz is equal to:






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






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






47. Another name for hero sandwiches






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






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






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