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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. Decorative - edible accompaniment for sandwiches on plates






2. Another name for a finger sandwich






3. The Cuban version a pressed sandwich






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






5. 1 pound is equal to:






6. Is one of the five tastes






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






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






9. When should you flip pancakes during cooking?






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






11. 1 quart is equal to:






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






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






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






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






16. The best place to store eggs






17. For best results when using fresh pastas






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






19. 1 gallon is equal to:






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






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






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






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






24. To combine two foods together until smooth and creamy






25. The Italian version of a pressed sandwich






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






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






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






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






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






31. A baked egg dish is called this:






32. How long should scrambled eggs be cooked?






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






34. Name 4 Moist heat cooking methods






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






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






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






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






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






40. A type of salt produced by evaporating seawater






41. What are 4 basic types of salt?






42. The chemical name for table salt is;






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






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






45. 3 tsp is equal to:






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






47. The term 'al dente' refers to






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






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






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







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