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






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






3. A baked egg dish is called this:






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






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






6. What is the smallest grade of egg?






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






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






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






10. A type of salt produced by evaporating seawater






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






12. The main attraction of the sandwich






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






14. The term 'al dente' refers to






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






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






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






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






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






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






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






22. Is one of the five tastes






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






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






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






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






27. The chemical name for table salt is;






28. The best place to store eggs






29. The man credited with inventing the sandwich






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






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






32. Examples of spreads for sandwiches






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






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






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






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






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






38. Decorative - edible accompaniment for sandwiches on plates






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






40. Another name for hero sandwiches






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






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






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






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






45. For best results when using fresh pastas






46. Another name for a french pancake






47. 3 tsp is equal to:






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






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






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