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. Examples of spreads for sandwiches






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






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






4. Another name for a finger sandwich






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






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






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






8. Is one of the five tastes






9. What are 4 basic types of salt?






10. A baked egg dish is called this:






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






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






13. Name 4 Moist heat cooking methods






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






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






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






17. The term 'al dente' refers to






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






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






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






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






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






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






24. The Cuban version a pressed sandwich






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






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






27. 1 gallon is equal to:






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






29. 3 tsp is equal to:






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






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






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






33. 16 oz is equal to:






34. The man credited with inventing the sandwich






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






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






37. To combine two foods together until smooth and creamy






38. A type of salt produced by evaporating seawater






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






40. Which color eggs are the most nutritional?






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






42. 1 quart is equal to:






43. How long should scrambled eggs be cooked?






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






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






46. Examples of thickeners used in baking can include:






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






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






49. Another name for hero sandwiches






50. When should you flip pancakes during cooking?