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 color eggs are the most nutritional?






2. When should you flip pancakes during cooking?






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






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






5. 1 pint is equal to :






6. The Cuban version a pressed sandwich






7. How long should scrambled eggs be cooked?






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






9. What is the smallest grade of egg?






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






11. The man credited with inventing the sandwich






12. What are the 3 grades of eggs?






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






14. The chemical name for table salt is;






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






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






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






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






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






20. A baked egg dish is called this:






21. The main attraction of the sandwich






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






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






24. Examples of spreads for sandwiches






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






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






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






28. Decorative - edible accompaniment for sandwiches on plates






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






30. The Italian version of a pressed sandwich






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






32. 16 oz is equal to:






33. For best results when using fresh pastas






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






35. 1 cup is equal to:






36. Is one of the five tastes






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






38. 3 tsp is equal to:






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






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






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






42. 1 gallon is equal to:






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






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






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






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






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






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






49. What are 4 basic types of salt?






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