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






2. Another name for a finger sandwich






3. A type of salt produced by evaporating seawater






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






5. The man credited with inventing the sandwich






6. The chemical name for table salt is;






7. The term 'al dente' refers to






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






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






10. 1 gallon is equal to:






11. 1 pint is equal to :






12. Which color eggs are the most nutritional?






13. The Cuban version a pressed sandwich






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






15. What are 4 basic types of salt?






16. Examples of thickeners used in baking can include:






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






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






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






20. 1 pound is equal to:






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






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






23. The Italian version of a pressed sandwich






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






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






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






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






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






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






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






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






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






33. For best results when using fresh pastas






34. To combine two foods together until smooth and creamy






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






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






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






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






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






40. 1 cup is equal to:






41. Another name for a french pancake






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






43. Decorative - edible accompaniment for sandwiches on plates






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






45. The best place to store eggs






46. A baked egg dish is called this:






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






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






49. How long should scrambled eggs be cooked?






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







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