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. When should you flip pancakes during cooking?






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






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






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






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






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






7. A type of salt produced by evaporating seawater






8. What are 4 basic types of salt?






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






10. The chemical name for table salt is;






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






12. 16 oz is equal to:






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






14. A baked egg dish is called this:






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






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






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






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






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






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






21. 1 gallon is equal to:






22. The term 'al dente' refers to






23. The Italian version of a pressed sandwich






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






25. How long should scrambled eggs be cooked?






26. The man credited with inventing the sandwich






27. 3 tsp is equal to:






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






29. The main attraction of the sandwich






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






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






32. 1 cup is equal to:






33. Name 4 Moist heat cooking methods






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






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






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






37. The Cuban version a pressed sandwich






38. 1 quart is equal to:






39. Another name for a finger sandwich






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






41. The best place to store eggs






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






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






44. What are the 3 grades of eggs?






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






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






47. Another name for hero sandwiches






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






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






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