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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. What are 4 basic types of salt?






2. Decorative - edible accompaniment for sandwiches on plates






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






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






5. What is the smallest grade of egg?






6. Which color eggs are the most nutritional?






7. The term 'al dente' refers to






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






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






10. A type of salt produced by evaporating seawater






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






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






13. The Cuban version a pressed sandwich






14. Examples of thickeners used in baking can include:






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






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






17. The chemical name for table salt is;






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






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






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






21. 16 oz is equal to:






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






23. 1 quart is equal to:






24. The Italian version of a pressed sandwich






25. When should you flip pancakes during cooking?






26. For best results when using fresh pastas






27. Another name for hero sandwiches






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






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






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






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






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






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






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






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






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






37. A baked egg dish is called this:






38. The main attraction of the sandwich






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






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






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






42. To combine two foods together until smooth and creamy






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






44. 1 pound is equal to:






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






46. Examples of spreads for sandwiches






47. 1 cup is equal to:






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






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






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







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