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






2. Name 4 Moist heat cooking methods






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






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






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






6. The man credited with inventing the sandwich






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






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






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






10. The chemical name for table salt is;






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






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






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






14. Another name for a finger sandwich






15. What are 4 basic types of salt?






16. 16 oz is equal to:






17. Examples of spreads for sandwiches






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






19. 1 pound is equal to:






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






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






22. The best place to store eggs






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






24. The term 'al dente' refers to






25. The Italian version of a pressed sandwich






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






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






28. To combine two foods together until smooth and creamy






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






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






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






32. 1 gallon is equal to:






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






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






35. Another name for hero sandwiches






36. The main attraction of the sandwich






37. Which color eggs are the most nutritional?






38. Another name for a french pancake






39. A type of salt produced by evaporating seawater






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






41. What are the 3 grades of eggs?






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






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






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






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






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






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






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






49. The Cuban version a pressed sandwich






50. What is the smallest grade of egg?







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests