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






2. The term 'al dente' refers to






3. The man credited with inventing the sandwich






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






5. 3 tsp is equal to:






6. Decorative - edible accompaniment for sandwiches on plates






7. 1 cup is equal to:






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






9. To combine two foods together until smooth and creamy






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






11. Name 4 Moist heat cooking methods






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






13. What are the 3 grades of eggs?






14. Examples of spreads for sandwiches






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






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






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






18. 1 pint is equal to :






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






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






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






22. What is the smallest grade of egg?






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






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






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






26. A type of salt produced by evaporating seawater






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






28. Examples of thickeners used in baking can include:






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






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






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






32. Another name for hero sandwiches






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






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






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






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






37. 1 quart is equal to:






38. The main attraction of the sandwich






39. When should you flip pancakes during cooking?






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






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






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






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






44. For best results when using fresh pastas






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






46. A baked egg dish is called this:






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






48. The Cuban version a pressed sandwich






49. Another name for a french pancake






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