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. Which color eggs are the most nutritional?






2. Is one of the five tastes






3. 1 pint is equal to :






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






5. The man credited with inventing the sandwich






6. Examples of thickeners used in baking can include:






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






8. Another name for hero sandwiches






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






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






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






12. 1 cup is equal to:






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






14. Another name for a finger sandwich






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






16. The Cuban version a pressed sandwich






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






18. To combine two foods together until smooth and creamy






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






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






21. The best place to store eggs






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






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






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






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






26. 3 tsp is equal to:






27. The term 'al dente' refers to






28. A type of salt produced by evaporating seawater






29. What are the 3 grades of eggs?






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






31. A baked egg dish is called this:






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






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






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






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






36. Decorative - edible accompaniment for sandwiches on plates






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






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






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






40. For best results when using fresh pastas






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






42. Another name for a french pancake






43. What is the smallest grade of egg?






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






45. 1 gallon is equal to:






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






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






48. The main attraction of the sandwich






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






50. The Italian version of a pressed sandwich