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






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






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






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






5. 1 pint is equal to :






6. The Italian version of a pressed sandwich






7. Examples of thickeners used in baking can include:






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






9. 16 oz is equal to:






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






11. Is one of the five tastes






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






13. A type of salt produced by evaporating seawater






14. Decorative - edible accompaniment for sandwiches on plates






15. For best results when using fresh pastas






16. Another name for hero sandwiches






17. The best place to store eggs






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






19. The chemical name for table salt is;






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






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






22. The term 'al dente' refers to






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






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






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






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






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






28. The man credited with inventing the sandwich






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






30. The Cuban version a pressed sandwich






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






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






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






34. When should you flip pancakes during cooking?






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






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






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






38. 1 quart is equal to:






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






40. Another name for a french pancake






41. To combine two foods together until smooth and creamy






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






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






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






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






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






47. What type of egg is cooked in simmering water?






48. 3 tsp is equal to:






49. A baked egg dish is called this:






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