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. For best results when using fresh pastas






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






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






4. 1 cup is equal to:






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






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






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






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






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






10. 1 quart is equal to:






11. A baked egg dish is called this:






12. 1 pint is equal to :






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






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






15. The Italian version of a pressed sandwich






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






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






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






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






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






21. How long should scrambled eggs be cooked?






22. Examples of thickeners used in baking can include:






23. A type of salt produced by evaporating seawater






24. What is the smallest grade of egg?






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






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






27. The man credited with inventing the sandwich






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






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






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






31. Another name for hero sandwiches






32. 3 tsp is equal to:






33. Is one of the five tastes






34. To combine two foods together until smooth and creamy






35. Which color eggs are the most nutritional?






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






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






38. 1 gallon is equal to:






39. Examples of spreads for sandwiches






40. Decorative - edible accompaniment for sandwiches on plates






41. Another name for a finger sandwich






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






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






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






45. The chemical name for table salt is;






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






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






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






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






50. The best place to store eggs