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. 1 cup is equal to:






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






3. The Cuban version a pressed sandwich






4. 3 tsp is equal to:






5. 1 quart is equal to:






6. Another name for hero sandwiches






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






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






9. When should you flip pancakes during cooking?






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






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






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






13. What are the 3 grades of eggs?






14. Is one of the five tastes






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






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






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






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






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






20. 16 oz is equal to:






21. The Italian version of a pressed sandwich






22. What are 4 basic types of salt?






23. Another name for a french pancake






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






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






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






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






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






29. To combine two foods together until smooth and creamy






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






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






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






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






34. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






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






41. 1 pound is equal to:






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






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






44. The chemical name for table salt is;






45. Name 4 Moist heat cooking methods






46. How long should scrambled eggs be cooked?






47. 1 gallon is equal to:






48. The best place to store eggs






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






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