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. 1 pint is equal to :






3. 1 pound is equal to:






4. How long should scrambled eggs be cooked?






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






6. The best place to store eggs






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






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






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






10. Decorative - edible accompaniment for sandwiches on plates






11. A type of salt produced by evaporating seawater






12. Another name for a french pancake






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






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






15. To combine two foods together until smooth and creamy






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






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






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






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






20. The chemical name for table salt is;






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






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






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






24. A baked egg dish is called this:






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






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






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






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






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






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






31. What is the smallest grade of egg?






32. Name 4 Moist heat cooking methods






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






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






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






36. The man credited with inventing the sandwich






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






38. 3 tsp is equal to:






39. The Cuban version a pressed sandwich






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






41. 1 cup is equal to:






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






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






44. When should you flip pancakes during cooking?






45. Examples of thickeners used in baking can include:






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






47. The Italian version of a pressed sandwich






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






49. What are 4 basic types of salt?






50. 16 oz is equal to: