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






2. 1 pint is equal to :






3. Examples of spreads for sandwiches






4. Examples of thickeners used in baking can include:






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






6. 1 gallon is equal to:






7. 16 oz is equal to:






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






9. To combine two foods together until smooth and creamy






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






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






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






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






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






15. The chemical name for table salt is;






16. The term 'al dente' refers to






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






18. The Italian version of a pressed sandwich






19. The Cuban version a pressed sandwich






20. The man credited with inventing the sandwich






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






22. Is one of the five tastes






23. A type of salt produced by evaporating seawater






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






25. 1 pound is equal to:






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






27. What are the 3 grades of eggs?






28. 1 quart is equal to:






29. Another name for a french pancake






30. Which color eggs are the most nutritional?






31. The best place to store eggs






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






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






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






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






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






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






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






39. Decorative - edible accompaniment for sandwiches on plates






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






41. What are 4 basic types of salt?






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






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






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






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






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






47. Another name for a finger sandwich






48. 1 cup is equal to:






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






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