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 leavening agent used in quick breads is a:






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






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






4. To combine two foods together until smooth and creamy






5. Another name for a finger sandwich






6. Another name for hero sandwiches






7. Examples of thickeners used in baking can include:






8. The Cuban version a pressed sandwich






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






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






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






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






13. 1 pint is equal to :






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






15. When should you flip pancakes during cooking?






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






17. Name 4 Moist heat cooking methods






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






19. The term 'al dente' refers to






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






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






22. The best place to store eggs






23. A baked egg dish is called this:






24. The chemical name for table salt is;






25. Examples of spreads for sandwiches






26. What is the smallest grade of egg?






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






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






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






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






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






32. How long should scrambled eggs be cooked?






33. What are the 3 grades of eggs?






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






35. 3 tsp is equal to:






36. Which color eggs are the most nutritional?






37. The main attraction of the sandwich






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






39. 1 cup is equal to:






40. 1 gallon is equal to:






41. The Italian version of a pressed sandwich






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






43. A type of salt produced by evaporating seawater






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






45. 1 quart is equal to:






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






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






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






49. What are 4 basic types of salt?






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