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. Another name for a finger sandwich






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






3. The chemical name for table salt is;






4. The main attraction of the sandwich






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






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






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






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






9. 3 tsp is equal to:






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






11. 1 gallon is equal to:






12. What is the smallest grade of egg?






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






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






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






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






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






18. What are 4 basic types of salt?






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






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






21. When should you flip pancakes during cooking?






22. Another name for a french pancake






23. The best place to store eggs






24. 1 pint is equal to :






25. For best results when using fresh pastas






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






27. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






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






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






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






36. Is one of the five tastes






37. The Cuban version a pressed sandwich






38. What are the 3 grades of eggs?






39. How long should scrambled eggs be cooked?






40. The Italian version of a pressed sandwich






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






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






43. 1 cup is equal to:






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






45. A type of salt produced by evaporating seawater






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






47. Which color eggs are the most nutritional?






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






49. The term 'al dente' refers to






50. A baked egg dish is called this: