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






2. The term 'al dente' refers to






3. The main attraction of the sandwich






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






5. How long should scrambled eggs be cooked?






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






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






8. 1 gallon is equal to:






9. What is the smallest grade of egg?






10. What are the 3 grades of eggs?






11. 16 oz is equal to:






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






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






14. Examples of spreads for sandwiches






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






16. 3 tsp is equal to:






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






18. The Italian version of a pressed sandwich






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






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






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






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






23. The Cuban version a pressed sandwich






24. Decorative - edible accompaniment for sandwiches on plates






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






26. Which color eggs are the most nutritional?






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






28. For best results when using fresh pastas






29. Another name for a french pancake






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






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






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






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






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






35. The best place to store eggs






36. 1 cup is equal to:






37. A baked egg dish is called this:






38. Examples of thickeners used in baking can include:






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






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






41. The chemical name for table salt is;






42. The man credited with inventing the sandwich






43. A type of salt produced by evaporating seawater






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






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






46. Another name for hero sandwiches






47. 1 pound is equal to:






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






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






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