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 4 basic types of salt?






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






3. 1 quart is equal to:






4. To combine two foods together until smooth and creamy






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






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






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






8. The Italian version of a pressed sandwich






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






10. Which color eggs are the most nutritional?






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






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






13. What are the 3 grades of eggs?






14. 1 gallon is equal to:






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






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






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






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






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






20. The chemical name for table salt is;






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






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






23. A baked egg dish is called this:






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






25. 1 pound is equal to:






26. 1 cup is equal to:






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






28. The best place to store eggs






29. Another name for a french pancake






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






31. For best results when using fresh pastas






32. The man credited with inventing the sandwich






33. The main attraction of the sandwich






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






35. Is one of the five tastes






36. Decorative - edible accompaniment for sandwiches on plates






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






38. Name 4 Moist heat cooking methods






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






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






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






42. A type of salt produced by evaporating seawater






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






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






45. The Cuban version a pressed sandwich






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






47. 1 pint is equal to :






48. Examples of thickeners used in baking can include:






49. Another name for a finger sandwich






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