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






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






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






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






5. 1 quart is equal to:






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






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






8. For best results when using fresh pastas






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






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






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






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






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






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






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






16. 1 gallon is equal to:






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






18. How long should scrambled eggs be cooked?






19. The Italian version of a pressed sandwich






20. A type of salt produced by evaporating seawater






21. What is the smallest grade of egg?






22. Another name for hero sandwiches






23. Examples of thickeners used in baking can include:






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






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






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






27. Another name for a finger sandwich






28. To combine two foods together until smooth and creamy






29. Another name for a french pancake






30. The best place to store eggs






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






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






33. The Cuban version a pressed sandwich






34. The chemical name for table salt is;






35. Name 4 Moist heat cooking methods






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






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






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






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






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






41. What are 4 basic types of salt?






42. Examples of spreads for sandwiches






43. 16 oz is equal to:






44. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






50. What are the 3 grades of eggs?