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






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






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






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






5. What is the smallest grade of egg?






6. The term 'al dente' refers to






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






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






9. To combine two foods together until smooth and creamy






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






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






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






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






14. Examples of spreads for sandwiches






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






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






17. The chemical name for table salt is;






18. Examples of thickeners used in baking can include:






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






20. Another name for hero sandwiches






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






22. 16 oz is equal to:






23. 1 gallon is equal to:






24. When should you flip pancakes during cooking?






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






26. The Cuban version a pressed sandwich






27. 1 pound is equal to:






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






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






30. Which color eggs are the most nutritional?






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






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






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






34. The man credited with inventing the sandwich






35. Is one of the five tastes






36. 1 cup is equal to:






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






38. Chives are an example of an herb or a spice?






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






40. A type of salt produced by evaporating seawater






41. The Italian version of a pressed sandwich






42. What are the 3 grades of eggs?






43. Another name for a french pancake






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






45. The main attraction of the sandwich






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






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






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






49. How long should scrambled eggs be cooked?






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