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






2. 1 gallon is equal to:






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






4. Name 4 Moist heat cooking methods






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






6. To combine two foods together until smooth and creamy






7. Is one of the five tastes






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






9. Another name for a french pancake






10. The main attraction of the sandwich






11. When should you flip pancakes during cooking?






12. Examples of thickeners used in baking can include:






13. Decorative - edible accompaniment for sandwiches on plates






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






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






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






17. Another name for a finger sandwich






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






19. Examples of spreads for sandwiches






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






21. For best results when using fresh pastas






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






23. Which color eggs are the most nutritional?






24. What are the 3 grades of eggs?






25. 1 pound is equal to:






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






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






28. 1 quart is equal to:






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






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






31. The chemical name for table salt is;






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






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






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






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






36. What is the smallest grade of egg?






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






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






39. The man credited with inventing the sandwich






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






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






42. 3 tsp is equal to:






43. The term 'al dente' refers to






44. 16 oz is equal to:






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






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






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






48. A type of salt produced by evaporating seawater






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






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