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






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






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






4. A type of salt produced by evaporating seawater






5. A baked egg dish is called this:






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






7. The man credited with inventing the sandwich






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






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






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






11. The main attraction of the sandwich






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






13. Is one of the five tastes






14. 1 cup is equal to:






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






16. 1 pint is equal to :






17. The Italian version of a pressed sandwich






18. What is the smallest grade of egg?






19. 3 tsp is equal to:






20. What are the 3 grades of eggs?






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






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






23. Another name for a french pancake






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






25. Which color eggs are the most nutritional?






26. 16 oz is equal to:






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






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






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






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






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






32. 1 pound is equal to:






33. 1 gallon is equal to:






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






35. The term 'al dente' refers to






36. What are 4 basic types of salt?






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






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






39. For best results when using fresh pastas






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






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






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






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






44. When should you flip pancakes during cooking?






45. Examples of thickeners used in baking can include:






46. The chemical name for table salt is;






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






48. Name 4 Moist heat cooking methods






49. Examples of spreads for sandwiches






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