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 salt most preferred by chefs because it contains no additives






2. Another name for hero sandwiches






3. When should you flip pancakes during cooking?






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






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






6. Another name for a finger sandwich






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






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






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






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






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






12. 3 tsp is equal to:






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






14. 1 pound is equal to:






15. 16 oz is equal to:






16. How long should scrambled eggs be cooked?






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






18. 1 cup is equal to:






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






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






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






22. 1 quart is equal to:






23. The best place to store eggs






24. The chemical name for table salt is;






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






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






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






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






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






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






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






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






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






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






35. The Italian version of a pressed sandwich






36. What are 4 basic types of salt?






37. The man credited with inventing the sandwich






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






39. The term 'al dente' refers to






40. Examples of thickeners used in baking can include:






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






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






43. Examples of spreads for sandwiches






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






45. The main attraction of the sandwich






46. 1 gallon is equal to:






47. What are the 3 grades of eggs?






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






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






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