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. Is one of the five tastes






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






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






5. Examples of spreads for sandwiches






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






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






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






9. The main attraction of the sandwich






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






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






12. Decorative - edible accompaniment for sandwiches on plates






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






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






15. A baked egg dish is called this:






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






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






18. Another name for a finger sandwich






19. The term 'al dente' refers to






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






21. The man credited with inventing the sandwich






22. The Cuban version a pressed sandwich






23. The best place to store eggs






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






25. How long should scrambled eggs be cooked?






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






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






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






29. 1 quart is equal to:






30. 16 oz is equal to:






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






32. What is the smallest grade of egg?






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






34. The Italian version of a pressed sandwich






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






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






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






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






39. What are 4 basic types of salt?






40. 1 pint is equal to :






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






42. 1 cup is equal to:






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






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






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






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






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






48. When should you flip pancakes during cooking?






49. Name 4 Moist heat cooking methods






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