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. Examples of spreads for sandwiches






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






3. The man credited with inventing the sandwich






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






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






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






7. The best place to store eggs






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






9. The Cuban version a pressed sandwich






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






11. A type of salt produced by evaporating seawater






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






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






14. To combine two foods together until smooth and creamy






15. For best results when using fresh pastas






16. Name 4 Moist heat cooking methods






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






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






19. The Italian version of a pressed sandwich






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






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






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






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






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






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






26. A baked egg dish is called this:






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






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






29. What is the smallest grade of egg?






30. What are the 3 grades of eggs?






31. 1 cup is equal to:






32. Which color eggs are the most nutritional?






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






34. The main attraction of the sandwich






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






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






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






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






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






40. Another name for hero sandwiches






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






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






43. 1 pint is equal to :






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






45. The term 'al dente' refers to






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






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






48. 1 quart is equal to:






49. 1 pound is equal to:






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