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. Examples of spreads for sandwiches






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






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






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






5. To combine two foods together until smooth and creamy






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






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






8. When should you flip pancakes during cooking?






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






10. Another name for a french pancake






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






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






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






14. A baked egg dish is called this:






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






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






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






18. Another name for hero sandwiches






19. 1 pint is equal to :






20. For best results when using fresh pastas






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






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






23. 1 pound is equal to:






24. Another name for a finger sandwich






25. 1 quart is equal to:






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






27. Which color eggs are the most nutritional?






28. The man credited with inventing the sandwich






29. 1 gallon is equal to:






30. The Cuban version a pressed sandwich






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






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






33. The term 'al dente' refers to






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






35. 3 tsp is equal to:






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






37. What are the 3 grades of eggs?






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






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






40. 16 oz is equal to:






41. Decorative - edible accompaniment for sandwiches on plates






42. What are 4 basic types of salt?






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






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






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






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






47. How long should scrambled eggs be cooked?






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






49. A type of salt produced by evaporating seawater






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