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






2. The man credited with inventing the sandwich






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






4. When should you flip pancakes during cooking?






5. The term 'al dente' refers to






6. Which color eggs are the most nutritional?






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






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






9. Another name for hero sandwiches






10. Another name for a french pancake






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






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






13. Another name for a finger sandwich






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






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






16. The chemical name for table salt is;






17. How long should scrambled eggs be cooked?






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






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






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






21. To combine two foods together until smooth and creamy






22. 1 gallon is equal to:






23. Name 4 Moist heat cooking methods






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






25. 1 pound is equal to:






26. 1 pint is equal to :






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






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






29. Is one of the five tastes






30. 1 cup is equal to:






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






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






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






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






35. The main attraction of the sandwich






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






37. Examples of spreads for sandwiches






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






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






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






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






42. The Cuban version a pressed sandwich






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






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






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






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






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






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






49. A baked egg dish is called this:






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