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






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






3. Examples of spreads for sandwiches






4. The Cuban version a pressed sandwich






5. 16 oz is equal to:






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






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






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






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






10. A baked egg dish is called this:






11. The best place to store eggs






12. 1 pound is equal to:






13. 1 cup is equal to:






14. What are the 3 grades of eggs?






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






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






17. When should you flip pancakes during cooking?






18. Another name for hero sandwiches






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






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






21. 1 pint is equal to :






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






23. Is one of the five tastes






24. Which color eggs are the most nutritional?






25. 1 quart is equal to:






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






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






28. What are 4 basic types of salt?






29. The main attraction of the sandwich






30. A type of salt produced by evaporating seawater






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






32. The Italian version of a pressed sandwich






33. Examples of thickeners used in baking can include:






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






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






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






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






38. 3 tsp is equal to:






39. Another name for a french pancake






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






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






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






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






44. For best results when using fresh pastas






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






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






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






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






49. What is the smallest grade of egg?






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