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 pepper that comes from the dried unripe berries of the pepper vine






2. To combine two foods together until smooth and creamy






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






4. A baked egg dish is called this:






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






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






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






8. A type of salt produced by evaporating seawater






9. 1 pound is equal to:






10. Another name for a finger sandwich






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






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






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






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






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






16. 1 pint is equal to :






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






18. When should you flip pancakes during cooking?






19. Examples of thickeners used in baking can include:






20. The main attraction of the sandwich






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






22. 3 tsp is equal to:






23. The man credited with inventing the sandwich






24. Is one of the five tastes






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






26. For best results when using fresh pastas






27. 16 oz is equal to:






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






29. How long should scrambled eggs be cooked?






30. Which color eggs are the most nutritional?






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






32. What are the 3 grades of eggs?






33. 1 cup is equal to:






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






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






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






37. The term 'al dente' refers to






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






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






40. Another name for a french pancake






41. The Italian version of a pressed sandwich






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






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






44. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






49. The chemical name for table salt is;






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