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






2. 1 gallon is equal to:






3. The chemical name for table salt is;






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






5. 1 pint is equal to :






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






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






8. The best place to store eggs






9. 1 cup is equal to:






10. Another name for a finger sandwich






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






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






13. What are 4 basic types of salt?






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






15. Another name for hero sandwiches






16. How long should scrambled eggs be cooked?






17. Is one of the five tastes






18. Examples of thickeners used in baking can include:






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






20. Name 4 Moist heat cooking methods






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






22. Which color eggs are the most nutritional?






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






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






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






26. For best results when using fresh pastas






27. The main attraction of the sandwich






28. Decorative - edible accompaniment for sandwiches on plates






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






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






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






32. The Cuban version a pressed sandwich






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






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






35. What is the smallest grade of egg?






36. What are the 3 grades of eggs?






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






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






39. The man credited with inventing the sandwich






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






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






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






43. A type of salt produced by evaporating seawater






44. The Italian version of a pressed sandwich






45. Examples of spreads for sandwiches






46. When should you flip pancakes during cooking?






47. To combine two foods together until smooth and creamy






48. Another name for a french pancake






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






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