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






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






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






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






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






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






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






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






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






10. Examples of thickeners used in baking can include:






11. For best results when using fresh pastas






12. 1 pint is equal to :






13. The Italian version of a pressed sandwich






14. How long should scrambled eggs be cooked?






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






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






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






18. Another name for a finger sandwich






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






20. The man credited with inventing the sandwich






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






22. Decorative - edible accompaniment for sandwiches on plates






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






24. 1 quart is equal to:






25. What are 4 basic types of salt?






26. 3 tsp is equal to:






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






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






29. 1 gallon is equal to:






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






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






32. 1 cup is equal to:






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






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






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






36. What are the 3 grades of eggs?






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






38. Name 4 Moist heat cooking methods






39. 1 pound is equal to:






40. Another name for a french pancake






41. Examples of spreads for sandwiches






42. The term 'al dente' refers to






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






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






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






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






47. Is one of the five tastes






48. Which color eggs are the most nutritional?






49. When should you flip pancakes during cooking?






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