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






2. 1 cup is equal to:






3. The chemical name for table salt is;






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






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






6. Another name for hero sandwiches






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






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






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






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






11. 16 oz is equal to:






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






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






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






15. Decorative - edible accompaniment for sandwiches on plates






16. What are the 3 grades of eggs?






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






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






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






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






21. The main attraction of the sandwich






22. The man credited with inventing the sandwich






23. 3 tsp is equal to:






24. A baked egg dish is called this:






25. Examples of thickeners used in baking can include:






26. 1 pint is equal to :






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






28. Is one of the five tastes






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






30. A type of salt produced by evaporating seawater






31. When should you flip pancakes during cooking?






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






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






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






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






36. Name 4 Moist heat cooking methods






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






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






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






40. The Cuban version a pressed sandwich






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






42. What are 4 basic types of salt?






43. Another name for a finger sandwich






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






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






46. 1 gallon is equal to:






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






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






49. The best place to store eggs






50. The Italian version of a pressed sandwich