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. What type of egg is cooked in simmering water?






2. What are 4 basic types of salt?






3. Name 4 Moist heat cooking methods






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






5. Another name for hero sandwiches






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






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






8. To combine two foods together until smooth and creamy






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






10. Another name for a french pancake






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






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






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






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






15. What is the smallest grade of egg?






16. How long should scrambled eggs be cooked?






17. The man credited with inventing the sandwich






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






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






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






21. The main attraction of the sandwich






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






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






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






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






26. 1 cup is equal to:






27. 1 pint is equal to :






28. Examples of spreads for sandwiches






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






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






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






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






33. For best results when using fresh pastas






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






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






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






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






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






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






40. The chemical name for table salt is;






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






42. A type of salt produced by evaporating seawater






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






44. 1 pound is equal to:






45. Decorative - edible accompaniment for sandwiches on plates






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






47. When should you flip pancakes during cooking?






48. A baked egg dish is called this:






49. The Cuban version a pressed sandwich






50. Examples of thickeners used in baking can include: