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. The best place to store eggs






3. Is one of the five tastes






4. The chemical name for table salt is;






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






6. Another name for a finger sandwich






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






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






9. A baked egg dish is called this:






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






11. 1 pound is equal to:






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






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






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






15. To combine two foods together until smooth and creamy






16. What is the smallest grade of egg?






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






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






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






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






21. Decorative - edible accompaniment for sandwiches on plates






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






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






24. 3 tsp is equal to:






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






26. Name 4 Moist heat cooking methods






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






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






29. 1 quart is equal to:






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






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






32. A type of salt produced by evaporating seawater






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






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






35. The term 'al dente' refers to






36. When should you flip pancakes during cooking?






37. The main attraction of the sandwich






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






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






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






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






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






43. Examples of thickeners used in baking can include:






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






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






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






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






48. Examples of spreads for sandwiches






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






50. The Cuban version a pressed sandwich