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 combine two foods together until smooth and creamy






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






3. The man credited with inventing the sandwich






4. For best results when using fresh pastas






5. 1 pint is equal to :






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






7. When should you flip pancakes during cooking?






8. Another name for hero sandwiches






9. The best place to store eggs






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






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






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






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






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






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






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






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






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






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






20. Is one of the five tastes






21. Name 4 Moist heat cooking methods






22. Examples of spreads for sandwiches






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






24. A baked egg dish is called this:






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






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






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






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






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






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






31. Decorative - edible accompaniment for sandwiches on plates






32. The term 'al dente' refers to






33. How long should scrambled eggs be cooked?






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






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






36. Another name for a french pancake






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






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






39. The Italian version of a pressed sandwich






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






41. 16 oz is equal to:






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






43. What are the 3 grades of eggs?






44. 1 pound is equal to:






45. 1 quart is equal to:






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






47. Examples of thickeners used in baking can include:






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






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






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