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






3. To combine two foods together until smooth and creamy






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






5. The term 'al dente' refers to






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






7. Examples of spreads for sandwiches






8. Name 4 Moist heat cooking methods






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






10. 1 pound is equal to:






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






12. A baked egg dish is called this:






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






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






15. The best place to store eggs






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






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






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






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






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






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






22. The man credited with inventing the sandwich






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






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






25. 3 tsp is equal to:






26. What are 4 basic types of salt?






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






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






29. Examples of thickeners used in baking can include:






30. When should you flip pancakes during cooking?






31. Another name for a french pancake






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






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






34. For best results when using fresh pastas






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






36. Another name for hero sandwiches






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






38. 1 quart is equal to:






39. The Cuban version a pressed sandwich






40. Which color eggs are the most nutritional?






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






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






43. A type of salt produced by evaporating seawater






44. What is the smallest grade of egg?






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






46. 16 oz is equal to:






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






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






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






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






Can you answer 50 questions in 15 minutes?



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