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






2. The term 'al dente' refers to






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






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






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






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






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






8. The main attraction of the sandwich






9. The Italian version of a pressed sandwich






10. When should you flip pancakes during cooking?






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






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






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






14. For best results when using fresh pastas






15. What are 4 basic types of salt?






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






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






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






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






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






21. 3 tsp is equal to:






22. What are the 3 grades of eggs?






23. 1 gallon is equal to:






24. A baked egg dish is called this:






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






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






27. Is one of the five tastes






28. Another name for a finger sandwich






29. The Cuban version a pressed sandwich






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






31. 1 pound is equal to:






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






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






34. The chemical name for table salt is;






35. Another name for a french pancake






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






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






38. How long should scrambled eggs be cooked?






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






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






41. To combine two foods together until smooth and creamy






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






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






44. 1 cup is equal to:






45. The best place to store eggs






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






47. Examples of spreads for sandwiches






48. Decorative - edible accompaniment for sandwiches on plates






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






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