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






2. Another name for hero sandwiches






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






4. The main attraction of the sandwich






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






6. 1 quart is equal to:






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






8. Another name for a finger sandwich






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






10. To combine two foods together until smooth and creamy






11. 1 cup is equal to:






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






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






14. Is one of the five tastes






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






16. What are the 3 grades of eggs?






17. 16 oz is equal to:






18. The Cuban version a pressed sandwich






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






20. When should you flip pancakes during cooking?






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






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






23. The man credited with inventing the sandwich






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






25. 3 tsp is equal to:






26. 1 pint is equal to :






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






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






29. A baked egg dish is called this:






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






31. Decorative - edible accompaniment for sandwiches on plates






32. How long should scrambled eggs be cooked?






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






34. 1 pound is equal to:






35. The Italian version of a pressed sandwich






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






37. The term 'al dente' refers to






38. A type of salt produced by evaporating seawater






39. What is the smallest grade of egg?






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






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






42. Name 4 Moist heat cooking methods






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






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






45. Another name for a french pancake






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






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






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






49. The best place to store eggs






50. Examples of thickeners used in baking can include: