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. 1 gallon is equal to:






3. 1 pound is equal to:






4. Another name for a finger sandwich






5. The main attraction of the sandwich






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






7. What are the 3 grades of eggs?






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






9. 1 quart is equal to:






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






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






12. Name 4 Moist heat cooking methods






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






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






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






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






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






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






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






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






21. 1 cup is equal to:






22. Which color eggs are the most nutritional?






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






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






25. The chemical name for table salt is;






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






27. 16 oz is equal to:






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






29. The term 'al dente' refers to






30. The man credited with inventing the sandwich






31. 1 pint is equal to :






32. The best place to store eggs






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






34. Is one of the five tastes






35. Another name for hero sandwiches






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






37. What are 4 basic types of salt?






38. Examples of thickeners used in baking can include:






39. When should you flip pancakes during cooking?






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






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






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






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






44. A baked egg dish is called this:






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






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






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






48. A type of salt produced by evaporating seawater






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






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