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. Which color eggs are the most nutritional?






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






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






4. When should you flip pancakes during cooking?






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






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






7. To combine two foods together until smooth and creamy






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






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






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






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






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






13. The Italian version of a pressed sandwich






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






15. 1 pint is equal to :






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






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






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






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






20. What are 4 basic types of salt?






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






22. Is one of the five tastes






23. 3 tsp is equal to:






24. A type of salt produced by evaporating seawater






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






26. The man credited with inventing the sandwich






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






28. For best results when using fresh pastas






29. What is the smallest grade of egg?






30. Another name for a finger sandwich






31. A baked egg dish is called this:






32. The main attraction of the sandwich






33. Name 4 Moist heat cooking methods






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






35. The chemical name for table salt is;






36. 16 oz is equal to:






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






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






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






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






41. How long should scrambled eggs be cooked?






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






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






44. The best place to store eggs






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






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






47. Decorative - edible accompaniment for sandwiches on plates






48. 1 pound is equal to:






49. Another name for a french pancake






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