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 the 3 grades of eggs?






2. A baked egg dish is called this:






3. 3 tsp is equal to:






4. 1 pound is equal to:






5. What are 4 basic types of salt?






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






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






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






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






10. Decorative - edible accompaniment for sandwiches on plates






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






12. The term 'al dente' refers to






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






14. Another name for hero sandwiches






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






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






17. 1 cup is equal to:






18. 1 gallon is equal to:






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






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






21. A type of salt produced by evaporating seawater






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






23. Is one of the five tastes






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






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






26. Name 4 Moist heat cooking methods






27. 16 oz is equal to:






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






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






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






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






32. The man credited with inventing the sandwich






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






34. Another name for a french pancake






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






36. 1 quart is equal to:






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






38. What is the smallest grade of egg?






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






40. To combine two foods together until smooth and creamy






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






42. Another name for a finger sandwich






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






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






45. The chemical name for table salt is;






46. For best results when using fresh pastas






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






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






49. The Italian version of a pressed sandwich






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