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






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






3. For best results when using fresh pastas






4. The best place to store eggs






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






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






7. 16 oz is equal to:






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






9. 1 cup is equal to:






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






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






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






13. Decorative - edible accompaniment for sandwiches on plates






14. Another name for a finger sandwich






15. Examples of spreads for sandwiches






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






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






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






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






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






21. The Cuban version a pressed sandwich






22. 1 pint is equal to :






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






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






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






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






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






28. Name 4 Moist heat cooking methods






29. The main attraction of the sandwich






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






31. When should you flip pancakes during cooking?






32. The chemical name for table salt is;






33. A combination of aromatic vegetables used to season dishes is called:






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






35. 1 pound is equal to:






36. What are 4 basic types of salt?






37. How long should scrambled eggs be cooked?






38. 3 tsp is equal to:






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






40. A type of salt produced by evaporating seawater






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






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






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






44. 1 quart is equal to:






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






46. What is the smallest grade of egg?






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






48. The Italian version of a pressed sandwich






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






50. The man credited with inventing the sandwich