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






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






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






4. The term 'al dente' refers to






5. Is one of the five tastes






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






7. Which color eggs are the most nutritional?






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






9. Another name for a french pancake






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






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






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






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






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






15. 16 oz is equal to:






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






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






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






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






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






21. How long should scrambled eggs be cooked?






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






23. The main attraction of the sandwich






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






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






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






27. Decorative - edible accompaniment for sandwiches on plates






28. Name 4 Moist heat cooking methods






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






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






31. 3 tsp is equal to:






32. The Italian version of a pressed sandwich






33. When should you flip pancakes during cooking?






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






35. Examples of spreads for sandwiches






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






37. Another name for hero sandwiches






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






39. The best place to store eggs






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






41. What are 4 basic types of salt?






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






43. The Cuban version a pressed sandwich






44. 1 cup is equal to:






45. What are the 3 grades of eggs?






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






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






48. To combine two foods together until smooth and creamy






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






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