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






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






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






4. A type of salt produced by evaporating seawater






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






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






7. The best place to store eggs






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






9. 16 oz is equal to:






10. A baked egg dish is called this:






11. What are the 3 grades of eggs?






12. 1 gallon is equal to:






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






14. Which color eggs are the most nutritional?






15. Is one of the five tastes






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






17. What is the smallest grade of egg?






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






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






20. 1 pint is equal to :






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






22. To combine two foods together until smooth and creamy






23. Decorative - edible accompaniment for sandwiches on plates






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






25. Another name for a finger sandwich






26. 1 quart is equal to:






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






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






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






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






31. For best results when using fresh pastas






32. When should you flip pancakes during cooking?






33. Examples of spreads for sandwiches






34. Another name for a french pancake






35. The main attraction of the sandwich






36. The Cuban version a pressed sandwich






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






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






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






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






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






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






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






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






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






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






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






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






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






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