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






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






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






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






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






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






7. A type of salt produced by evaporating seawater






8. A baked egg dish is called this:






9. 1 pint is equal to :






10. Another name for hero sandwiches






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






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






13. The Cuban version a pressed sandwich






14. What are 4 basic types of salt?






15. When should you flip pancakes during cooking?






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






17. Is one of the five tastes






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






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






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






21. How long should scrambled eggs be cooked?






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






23. Name 4 Moist heat cooking methods






24. Another name for a french pancake






25. What are the 3 grades of eggs?






26. Another name for a finger sandwich






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






28. 1 gallon is equal to:






29. Decorative - edible accompaniment for sandwiches on plates






30. 16 oz is equal to:






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






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






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






34. The Italian version of a pressed sandwich






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






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






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






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






39. 1 pound is equal to:






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






41. The chemical name for table salt is;






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






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






44. 1 quart is equal to:






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






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






47. The man credited with inventing the sandwich






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






49. Examples of spreads for sandwiches






50. 1 cup is equal to:






Can you answer 50 questions in 15 minutes?



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