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






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






3. 3 tsp is equal to:






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






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






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






7. To combine two foods together until smooth and creamy






8. Another name for a finger sandwich






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






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






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






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






13. The Italian version of a pressed sandwich






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






15. What are 4 basic types of salt?






16. When should you flip pancakes during cooking?






17. A type of salt produced by evaporating seawater






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






19. Examples of thickeners used in baking can include:






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






21. What is the smallest grade of egg?






22. Examples of spreads for sandwiches






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






24. 16 oz is equal to:






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






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






27. What are the 3 grades of eggs?






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






29. 1 cup is equal to:






30. For best results when using fresh pastas






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






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






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






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






35. Another name for a french pancake






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






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






38. The term 'al dente' refers to






39. A baked egg dish is called this:






40. 1 quart is equal to:






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






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






43. The man credited with inventing the sandwich






44. The chemical name for table salt is;






45. 1 pint is equal to :






46. Decorative - edible accompaniment for sandwiches on plates






47. Is one of the five tastes






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






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






50. Name 4 Moist heat cooking methods