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. Po'boys came from which state and famous city






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






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






4. 3 tsp is equal to:






5. Decorative - edible accompaniment for sandwiches on plates






6. 1 quart is equal to:






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






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






9. Another name for hero sandwiches






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






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






12. A baked egg dish is called this:






13. The Cuban version a pressed sandwich






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






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






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






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






18. Another name for a finger sandwich






19. The man credited with inventing the sandwich






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






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






22. 1 cup is equal to:






23. The chemical name for table salt is;






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






25. Which color eggs are the most nutritional?






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






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






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






29. A type of salt produced by evaporating seawater






30. The term 'al dente' refers to






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






32. The main attraction of the sandwich






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






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






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






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






37. The best place to store eggs






38. When should you flip pancakes during cooking?






39. 1 pound is equal to:






40. For best results when using fresh pastas






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






42. 1 pint is equal to :






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






44. What is the smallest grade of egg?






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






46. How long should scrambled eggs be cooked?






47. 16 oz is equal to:






48. What are 4 basic types of salt?






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






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