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






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






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






4. The term 'al dente' refers to






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






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






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






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






9. A baked egg dish is called this:






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






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






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






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






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






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






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






17. Examples of thickeners used in baking can include:






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






19. What are the 3 grades of eggs?






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






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






22. Examples of spreads for sandwiches






23. Which color eggs are the most nutritional?






24. Another name for hero sandwiches






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






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






27. Another name for a french pancake






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






29. 16 oz is equal to:






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






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






32. What is the smallest grade of egg?






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






34. Is one of the five tastes






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






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






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






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






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






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






41. The chemical name for table salt is;






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






43. Another name for a finger sandwich






44. A type of salt produced by evaporating seawater






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






46. The main attraction of the sandwich






47. 1 gallon is equal to:






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






49. Decorative - edible accompaniment for sandwiches on plates






50. The Italian version of a pressed sandwich