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






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






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






4. The Cuban version a pressed sandwich






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






6. Is one of the five tastes






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






8. 3 tsp is equal to:






9. 16 oz is equal to:






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






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






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






13. What are the 3 grades of eggs?






14. 1 cup is equal to:






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






16. The Italian version of a pressed sandwich






17. Another name for a french pancake






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






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






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






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






22. For best results when using fresh pastas






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






24. A type of salt produced by evaporating seawater






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






26. 1 quart is equal to:






27. When should you flip pancakes during cooking?






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






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






30. The term 'al dente' refers to






31. 1 pound is equal to:






32. 1 pint is equal to :






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






34. The main attraction of the sandwich






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






36. The chemical name for table salt is;






37. Examples of spreads for sandwiches






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






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






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






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






42. What is the smallest grade of egg?






43. Which color eggs are the most nutritional?






44. 1 gallon is equal to:






45. Decorative - edible accompaniment for sandwiches on plates






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






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






48. A baked egg dish is called this:






49. The best place to store eggs






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