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






2. Examples of thickeners used in baking can include:






3. 1 pound is equal to:






4. 1 quart is equal to:






5. 1 gallon is equal to:






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






7. 16 oz is equal to:






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






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






10. For best results when using fresh pastas






11. Another name for a finger sandwich






12. To combine two foods together until smooth and creamy






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






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






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






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






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






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






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






20. How long should scrambled eggs be cooked?






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






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






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






24. What are the 3 grades of eggs?






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






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






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






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






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






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






31. Is one of the five tastes






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






33. Which color eggs are the most nutritional?






34. What is the smallest grade of egg?






35. 1 cup is equal to:






36. Another name for a french pancake






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






38. The Italian version of a pressed sandwich






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






40. A type of salt produced by evaporating seawater






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






42. The best place to store eggs






43. The term 'al dente' refers to






44. Another name for hero sandwiches






45. Decorative - edible accompaniment for sandwiches on plates






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






47. When should you flip pancakes during cooking?






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






49. Examples of spreads for sandwiches






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