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






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






3. 1 cup is equal to:






4. How long should scrambled eggs be cooked?






5. To combine two foods together until smooth and creamy






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






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






8. Which color eggs are the most nutritional?






9. The term 'al dente' refers to






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






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






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






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






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






15. For best results when using fresh pastas






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






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






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






19. The Italian version of a pressed sandwich






20. 1 gallon is equal to:






21. The best place to store eggs






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






23. Examples of spreads for sandwiches






24. 1 quart is equal to:






25. Another name for hero sandwiches






26. 16 oz is equal to:






27. A baked egg dish is called this:






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






29. What is the smallest grade of egg?






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






31. Examples of thickeners used in baking can include:






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






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






34. 3 tsp is equal to:






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






36. The man credited with inventing the sandwich






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






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






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






40. Name 4 Moist heat cooking methods






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






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






43. Decorative - edible accompaniment for sandwiches on plates






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






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






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






47. 1 pound is equal to:






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






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






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