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. When should you flip pancakes during cooking?






2. The chemical name for table salt is;






3. Another name for hero sandwiches






4. How long should scrambled eggs be cooked?






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






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






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






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






9. To combine two foods together until smooth and creamy






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






11. 1 pint is equal to :






12. For best results when using fresh pastas






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






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






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






16. 1 pound is equal to:






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






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






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






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






21. Name 4 Moist heat cooking methods






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






23. A baked egg dish is called this:






24. 3 tsp is equal to:






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






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






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






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






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






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






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






32. The Cuban version a pressed sandwich






33. 1 cup is equal to:






34. 1 quart is equal to:






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






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






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






38. The Italian version of a pressed sandwich






39. 1 gallon is equal to:






40. Is one of the five tastes






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






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






43. Another name for a french pancake






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






45. Another name for a finger sandwich






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






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






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






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






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