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






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






3. What are the 3 grades of eggs?






4. 3 tsp is equal to:






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






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






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






8. The man credited with inventing the sandwich






9. Another name for hero sandwiches






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






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






12. How long should scrambled eggs be cooked?






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






14. When should you flip pancakes during cooking?






15. What are 4 basic types of salt?






16. A type of salt produced by evaporating seawater






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






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






19. What is the smallest grade of egg?






20. 1 quart is equal to:






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






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






23. A baked egg dish is called this:






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






25. 16 oz is equal to:






26. The chemical name for table salt is;






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






28. The Cuban version a pressed sandwich






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






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






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






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






33. The Italian version of a pressed sandwich






34. 1 gallon is equal to:






35. The main attraction of the sandwich






36. Decorative - edible accompaniment for sandwiches on plates






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






38. Examples of thickeners used in baking can include:






39. To combine two foods together until smooth and creamy






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






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






42. 1 cup is equal to:






43. Another name for a finger sandwich






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






45. Is one of the five tastes






46. Which color eggs are the most nutritional?






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






48. Name 4 Moist heat cooking methods






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






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