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






2. 16 oz is equal to:






3. Decorative - edible accompaniment for sandwiches on plates






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






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






6. Name 4 Moist heat cooking methods






7. Another name for a finger sandwich






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






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






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






11. 3 tsp is equal to:






12. The Cuban version a pressed sandwich






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






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






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






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






17. 1 pound is equal to:






18. What are 4 basic types of salt?






19. The Italian version of a pressed sandwich






20. 1 gallon is equal to:






21. 1 quart is equal to:






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






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






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






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






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






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






28. When should you flip pancakes during cooking?






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






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






31. Examples of thickeners used in baking can include:






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






33. The chemical name for table salt is;






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






35. 1 cup is equal to:






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






37. A baked egg dish is called this:






38. Another name for a french pancake






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






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






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






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






43. Which color eggs are the most nutritional?






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






45. How long should scrambled eggs be cooked?






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






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






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






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






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