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






2. Which color eggs are the most nutritional?






3. The man credited with inventing the sandwich






4. Examples of thickeners used in baking can include:






5. To combine two foods together until smooth and creamy






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






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






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






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






10. What are the 3 grades of eggs?






11. 1 pint is equal to :






12. Decorative - edible accompaniment for sandwiches on plates






13. A type of salt produced by evaporating seawater






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






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






16. A baked egg dish is called this:






17. What is the smallest grade of egg?






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






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






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






21. 3 tsp is equal to:






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






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






24. 16 oz is equal to:






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






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






27. Another name for a french pancake






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






29. For best results when using fresh pastas






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






31. 1 cup is equal to:






32. When should you flip pancakes during cooking?






33. 1 gallon is equal to:






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






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






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






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






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






39. The term 'al dente' refers to






40. Another name for hero sandwiches






41. 1 pound is equal to:






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






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






44. The main attraction of the sandwich






45. 1 quart is equal to:






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






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






48. Another name for a finger sandwich






49. Examples of spreads for sandwiches






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