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






2. When should you flip pancakes during cooking?






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






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






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






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






7. Another name for a finger sandwich






8. Another name for hero sandwiches






9. The chemical name for table salt is;






10. For best results when using fresh pastas






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






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






13. Examples of thickeners used in baking can include:






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






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






16. 1 pound is equal to:






17. How long should scrambled eggs be cooked?






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






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






20. The Cuban version a pressed sandwich






21. What are 4 basic types of salt?






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






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






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






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






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






27. A baked egg dish is called this:






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






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






30. 1 quart is equal to:






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






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






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






34. The man credited with inventing the sandwich






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






36. Another name for a french pancake






37. Is one of the five tastes






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






39. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






44. 1 cup is equal to:






45. Name 4 Moist heat cooking methods






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






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






48. 16 oz is equal to:






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






50. The main attraction of the sandwich