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






2. When should you flip pancakes during cooking?






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






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






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






6. 1 gallon is equal to:






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






8. A baked egg dish is called this:






9. 16 oz is equal to:






10. 1 pint is equal to :






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






12. Name 4 Moist heat cooking methods






13. 1 cup is equal to:






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






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






16. What are the 3 grades of eggs?






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






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






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






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






21. 3 tsp is equal to:






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






23. The main attraction of the sandwich






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






25. The chemical name for table salt is;






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






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






28. For best results when using fresh pastas






29. Another name for a french pancake






30. Is one of the five tastes






31. Another name for a finger sandwich






32. Examples of spreads for sandwiches






33. What are 4 basic types of salt?






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






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






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






37. 1 quart is equal to:






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






39. The term 'al dente' refers to






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






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






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






43. Another name for hero sandwiches






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






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






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






47. Decorative - edible accompaniment for sandwiches on plates






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






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






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