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






2. What is the smallest grade of egg?






3. 1 cup is equal to:






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






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






6. Name 4 Moist heat cooking methods






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






8. The best place to store eggs






9. When should you flip pancakes during cooking?






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






11. The man credited with inventing the sandwich






12. Another name for a finger sandwich






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






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






15. Another name for hero sandwiches






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






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






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






19. 16 oz is equal to:






20. How long should scrambled eggs be cooked?






21. What are 4 basic types of salt?






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






23. Examples of spreads for sandwiches






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






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






26. What are the 3 grades of eggs?






27. 1 pound is equal to:






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






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






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






31. The chemical name for table salt is;






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






33. Examples of thickeners used in baking can include:






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






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






36. The Italian version of a pressed sandwich






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






38. Another name for a french pancake






39. Decorative - edible accompaniment for sandwiches on plates






40. The Cuban version a pressed sandwich






41. Which color eggs are the most nutritional?






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






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






44. The term 'al dente' refers to






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






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






47. 1 pint is equal to :






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






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






50. 3 tsp is equal to: