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 type of salt produced by evaporating seawater






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






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






4. The chemical name for table salt is;






5. The Italian version of a pressed sandwich






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






7. 16 oz is equal to:






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






9. 1 gallon is equal to:






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






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






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






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






14. 1 cup is equal to:






15. The best place to store eggs






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






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






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






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






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






21. Examples of spreads for sandwiches






22. 3 tsp is equal to:






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






24. Another name for a french pancake






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






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






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






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






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






30. Examples of thickeners used in baking can include:






31. The main attraction of the sandwich






32. Is one of the five tastes






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






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






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






36. The man credited with inventing the sandwich






37. How long should scrambled eggs be cooked?






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






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






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






41. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






47. 1 pound is equal to:






48. To combine two foods together until smooth and creamy






49. A baked egg dish is called this:






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