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






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






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






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






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






6. A baked egg dish is called this:






7. The main attraction of the sandwich






8. 16 oz is equal to:






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






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






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






12. 1 gallon is equal to:






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






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






15. For best results when using fresh pastas






16. What are 4 basic types of salt?






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






18. How long should scrambled eggs be cooked?






19. Name 4 Moist heat cooking methods






20. The term 'al dente' refers to






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






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






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






24. Examples of thickeners used in baking can include:






25. The chemical name for table salt is;






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






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






28. What is the smallest grade of egg?






29. 3 tsp is equal to:






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






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






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






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






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






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






36. 1 quart is equal to:






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






38. Another name for a finger sandwich






39. Decorative - edible accompaniment for sandwiches on plates






40. 1 cup is equal to:






41. 1 pint is equal to :






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






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






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






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






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






47. The Italian version of a pressed sandwich






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






49. A type of salt produced by evaporating seawater






50. Another name for a french pancake