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






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






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






4. A baked egg dish is called this:






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






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






7. The main attraction of the sandwich






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






9. A type of salt produced by evaporating seawater






10. The Italian version of a pressed sandwich






11. What are 4 basic types of salt?






12. How long should scrambled eggs be cooked?






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






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






15. The Cuban version a pressed sandwich






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






17. 1 pound is equal to:






18. 1 quart is equal to:






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






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






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






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






23. Another name for hero sandwiches






24. What are the 3 grades of eggs?






25. Name 4 Moist heat cooking methods






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






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






28. Examples of thickeners used in baking can include:






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






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






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






32. The man credited with inventing the sandwich






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






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






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






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






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






38. The best place to store eggs






39. To combine two foods together until smooth and creamy






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






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






42. For best results when using fresh pastas






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






44. 16 oz is equal to:






45. Decorative - edible accompaniment for sandwiches on plates






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






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






48. 1 gallon is equal to:






49. The chemical name for table salt is;






50. Another name for a french pancake