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






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






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






4. When should you flip pancakes during cooking?






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






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






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






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






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






10. How long should scrambled eggs be cooked?






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






12. Examples of spreads for sandwiches






13. For best results when using fresh pastas






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






15. The term 'al dente' refers to






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






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






18. Another name for hero sandwiches






19. Another name for a finger sandwich






20. The man credited with inventing the sandwich






21. 1 pint is equal to :






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






23. 1 quart is equal to:






24. A type of salt produced by evaporating seawater






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






26. The Italian version of a pressed sandwich






27. A baked egg dish is called this:






28. The chemical name for table salt is;






29. The best place to store eggs






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






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






32. 1 pound is equal to:






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






34. 3 tsp is equal to:






35. Is one of the five tastes






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






37. What is the smallest grade of egg?






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






39. Examples of thickeners used in baking can include:






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






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






42. The main attraction of the sandwich






43. What are the 3 grades of eggs?






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






45. Which color eggs are the most nutritional?






46. Name 4 Moist heat cooking methods






47. 1 gallon is equal to:






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






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






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