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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 term 'al dente' refers to






2. The Italian version of a pressed sandwich






3. The man credited with inventing the sandwich






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






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






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






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






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






9. Name 4 Moist heat cooking methods






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






11. The Cuban version a pressed sandwich






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






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






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






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






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






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






18. 1 gallon is equal to:






19. How long should scrambled eggs be cooked?






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






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






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






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






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






25. 1 pint is equal to :






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






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






28. A type of salt produced by evaporating seawater






29. A baked egg dish is called this:






30. Another name for a finger sandwich






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






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






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






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






35. For best results when using fresh pastas






36. Another name for hero sandwiches






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






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






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






40. 16 oz is equal to:






41. When should you flip pancakes during cooking?






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






43. 1 quart is equal to:






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






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






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






47. What are the 3 grades of eggs?






48. The chemical name for table salt is;






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






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







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