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. The main attraction of the sandwich






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






3. Is one of the five tastes






4. The Italian version of a pressed sandwich






5. The chemical name for table salt is;






6. 1 pound is equal to:






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






8. How long should scrambled eggs be cooked?






9. Name 4 Moist heat cooking methods






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






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






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






13. To combine two foods together until smooth and creamy






14. The term 'al dente' refers to






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






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






17. A type of salt produced by evaporating seawater






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






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






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






21. 3 tsp is equal to:






22. 1 quart is equal to:






23. A baked egg dish is called this:






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






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






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






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






28. The Cuban version a pressed sandwich






29. Another name for a french pancake






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






31. What is the smallest grade of egg?






32. Decorative - edible accompaniment for sandwiches on plates






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






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






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






36. Which color eggs are the most nutritional?






37. 1 pint is equal to :






38. What are 4 basic types of salt?






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






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






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






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






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






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






45. The best place to store eggs






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






47. The man credited with inventing the sandwich






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






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






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