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 making muffins and filling the pans - fill the pan about:






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






3. The Italian version of a pressed sandwich






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






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






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






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






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






9. Examples of thickeners used in baking can include:






10. A baked egg dish is called this:






11. The term 'al dente' refers to






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






13. Another name for hero sandwiches






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






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






16. What are 4 basic types of salt?






17. When should you flip pancakes during cooking?






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






19. Is one of the five tastes






20. Decorative - edible accompaniment for sandwiches on plates






21. The main attraction of the sandwich






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






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






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






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






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






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






28. 1 pint is equal to :






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






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






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






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






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






34. 1 pound is equal to:






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






36. To combine two foods together until smooth and creamy






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






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






39. The chemical name for table salt is;






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






41. 1 gallon is equal to:






42. Another name for a french pancake






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






44. 3 tsp is equal to:






45. Examples of spreads for sandwiches






46. What are the 3 grades of eggs?






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






48. The best place to store eggs






49. A type of salt produced by evaporating seawater






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