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






2. Examples of thickeners used in baking can include:






3. 1 pound is equal to:






4. The main attraction of the sandwich






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






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






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






8. Another name for a french pancake






9. The term 'al dente' refers to






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






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






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






13. A type of salt produced by evaporating seawater






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






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






16. How long should scrambled eggs be cooked?






17. What are 4 basic types of salt?






18. What is the smallest grade of egg?






19. For best results when using fresh pastas






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






21. The Italian version of a pressed sandwich






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






23. Is one of the five tastes






24. Another name for hero sandwiches






25. Name 4 Moist heat cooking methods






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






27. To combine two foods together until smooth and creamy






28. Which color eggs are the most nutritional?






29. 1 quart is equal to:






30. A baked egg dish is called this:






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






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






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






34. Examples of spreads for sandwiches






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






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






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






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






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






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






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






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






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






44. 3 tsp is equal to:






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






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






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






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






49. The Cuban version a pressed sandwich






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