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. Name 4 Moist heat cooking methods






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






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






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






6. Which color eggs are the most nutritional?






7. 1 gallon is equal to:






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






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






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






11. The main attraction of the sandwich






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






13. 1 cup is equal to:






14. 1 pound is equal to:






15. Another name for a finger sandwich






16. How long should scrambled eggs be cooked?






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






18. 16 oz is equal to:






19. A type of salt produced by evaporating seawater






20. What are the 3 grades of eggs?






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






22. Examples of spreads for sandwiches






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






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






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






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






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






28. A baked egg dish is called this:






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






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






31. 3 tsp is equal to:






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






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






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






35. The Cuban version a pressed sandwich






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






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






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






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






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






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






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






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






44. The term 'al dente' refers to






45. When should you flip pancakes during cooking?






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






47. The chemical name for table salt is;






48. What are 4 basic types of salt?






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






50. 1 pint is equal to :