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






2. Examples of thickeners used in baking can include:






3. Another name for hero sandwiches






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






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






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






7. 1 gallon is equal to:






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






9. Another name for a french pancake






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






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






12. A baked egg dish is called this:






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






14. The best place to store eggs






15. 16 oz is equal to:






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






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






18. Examples of spreads for sandwiches






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






20. When should you flip pancakes during cooking?






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






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






23. 1 pint is equal to :






24. The term 'al dente' refers to






25. What are the 3 grades of eggs?






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






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






28. To combine two foods together until smooth and creamy






29. Which color eggs are the most nutritional?






30. The chemical name for table salt is;






31. 3 tsp is equal to:






32. The man credited with inventing the sandwich






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






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






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






36. Another name for a finger sandwich






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






38. For best results when using fresh pastas






39. 1 cup is equal to:






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






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






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






43. Is one of the five tastes






44. The Italian version of a pressed sandwich






45. 1 pound is equal to:






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






47. Name 4 Moist heat cooking methods






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






49. What is the smallest grade of egg?






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