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






2. 1 pound is equal to:






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






4. A baked egg dish is called this:






5. What are the 3 grades of eggs?






6. Examples of thickeners used in baking can include:






7. The best place to store eggs






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






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






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






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






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






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






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






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






16. 16 oz is equal to:






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






18. The chemical name for table salt is;






19. Which color eggs are the most nutritional?






20. What is the smallest grade of egg?






21. Another name for a french pancake






22. The main attraction of the sandwich






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






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






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






26. To combine two foods together until smooth and creamy






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






28. The Italian version of a pressed sandwich






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






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






31. Another name for hero sandwiches






32. Name 4 Moist heat cooking methods






33. The Cuban version a pressed sandwich






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






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






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






37. What are 4 basic types of salt?






38. The man credited with inventing the sandwich






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






40. 3 tsp is equal to:






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






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






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






44. Decorative - edible accompaniment for sandwiches on plates






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






46. Examples of spreads for sandwiches






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






48. 1 gallon is equal to:






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






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