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






2. The man credited with inventing the sandwich






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






4. The Italian version of a pressed sandwich






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






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






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






8. Examples of thickeners used in baking can include:






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






10. 1 gallon is equal to:






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






12. 1 pint is equal to :






13. The Cuban version a pressed sandwich






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






15. 1 cup is equal to:






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






17. 1 pound is equal to:






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






19. Another name for hero sandwiches






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






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






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






23. When should you flip pancakes during cooking?






24. The chemical name for table salt is;






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






26. 3 tsp is equal to:






27. Examples of spreads for sandwiches






28. The best place to store eggs






29. Is one of the five tastes






30. A baked egg dish is called this:






31. What are the 3 grades of eggs?






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






33. Another name for a french pancake






34. To combine two foods together until smooth and creamy






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






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






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






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






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






40. 16 oz is equal to:






41. The term 'al dente' refers to






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






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






44. Name 4 Moist heat cooking methods






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






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






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






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






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






50. How long should scrambled eggs be cooked?