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 main attraction of the sandwich






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






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






4. The best place to store eggs






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






6. Another name for a french pancake






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






8. Examples of spreads for sandwiches






9. When should you flip pancakes during cooking?






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






11. How long should scrambled eggs be cooked?






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






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






14. A baked egg dish is called this:






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






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






17. To combine two foods together until smooth and creamy






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






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






20. 1 gallon is equal to:






21. 1 pound is equal to:






22. Is one of the five tastes






23. Name 4 Moist heat cooking methods






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






25. Which color eggs are the most nutritional?






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






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






28. Examples of thickeners used in baking can include:






29. The Cuban version a pressed sandwich






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






31. 1 cup is equal to:






32. Another name for hero sandwiches






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






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






35. What is the smallest grade of egg?






36. The chemical name for table salt is;






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






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






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






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






41. What are 4 basic types of salt?






42. 16 oz is equal to:






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






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






45. 1 quart is equal to:






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






47. A type of salt produced by evaporating seawater






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






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






50. Decorative - edible accompaniment for sandwiches on plates