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






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






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






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






5. What is the smallest grade of egg?






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






7. 1 cup is equal to:






8. Decorative - edible accompaniment for sandwiches on plates






9. A type of salt produced by evaporating seawater






10. Which color eggs are the most nutritional?






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






12. What are 4 basic types of salt?






13. 1 gallon is equal to:






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






15. For best results when using fresh pastas






16. Another name for a french pancake






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






18. What are the 3 grades of eggs?






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






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






21. Examples of spreads for sandwiches






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






23. The main attraction of the sandwich






24. 3 tsp is equal to:






25. 1 quart is equal to:






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






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






28. Examples of thickeners used in baking can include:






29. To combine two foods together until smooth and creamy






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






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






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






33. When should you flip pancakes during cooking?






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






35. Another name for hero sandwiches






36. 1 pint is equal to :






37. The Cuban version a pressed sandwich






38. 16 oz is equal to:






39. The man credited with inventing the sandwich






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






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






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






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






44. 1 pound is equal to:






45. The Italian version of a pressed sandwich






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






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






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






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






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