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






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






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






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






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






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






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






8. Another name for hero sandwiches






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






10. 1 pound is equal to:






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






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






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






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






15. The main attraction of the sandwich






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






17. The man credited with inventing the sandwich






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






19. What are the 3 grades of eggs?






20. 1 quart is equal to:






21. For best results when using fresh pastas






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






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






24. Examples of spreads for sandwiches






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






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






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






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






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






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






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






32. Which color eggs are the most nutritional?






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






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






35. Another name for a finger sandwich






36. The Cuban version a pressed sandwich






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






38. 1 pint is equal to :






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






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






41. Another name for a french pancake






42. 1 gallon is equal to:






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






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






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






46. The best place to store eggs






47. When should you flip pancakes during cooking?






48. A baked egg dish is called this:






49. The term 'al dente' refers to






50. The Italian version of a pressed sandwich