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 3 grades of eggs?






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






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






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






5. 1 pint is equal to :






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






7. A baked egg dish is called this:






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






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






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






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






12. The best place to store eggs






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






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






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






16. The Cuban version a pressed sandwich






17. 1 pound is equal to:






18. Is one of the five tastes






19. The term 'al dente' refers to






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






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






22. The Italian version of a pressed sandwich






23. When should you flip pancakes during cooking?






24. Another name for a finger sandwich






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






26. Another name for hero sandwiches






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






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






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






30. Which color eggs are the most nutritional?






31. The man credited with inventing the sandwich






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






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






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






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






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






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






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






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






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






41. A type of salt produced by evaporating seawater






42. Examples of thickeners used in baking can include:






43. 3 tsp is equal to:






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






45. 1 quart is equal to:






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






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






48. For best results when using fresh pastas






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






50. How long should scrambled eggs be cooked?