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






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






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






4. Another name for hero sandwiches






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






6. The man credited with inventing the sandwich






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






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






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






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






11. 3 tsp is equal to:






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






13. The Italian version of a pressed sandwich






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






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






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






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






18. 1 gallon is equal to:






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






20. 16 oz is equal to:






21. The main attraction of the sandwich






22. Examples of thickeners used in baking can include:






23. A type of salt produced by evaporating seawater






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






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






26. The chemical name for table salt is;






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






28. The best place to store eggs






29. What is the smallest grade of egg?






30. The term 'al dente' refers to






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






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






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






34. Another name for a finger sandwich






35. 1 cup is equal to:






36. Decorative - edible accompaniment for sandwiches on plates






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






38. For best results when using fresh pastas






39. To combine two foods together until smooth and creamy






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






41. Which color eggs are the most nutritional?






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






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






44. What are 4 basic types of salt?






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






46. A baked egg dish is called this:






47. Another name for a french pancake






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






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






50. What are the 3 grades of eggs?