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. To combine two foods together until smooth and creamy






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






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






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






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






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






7. 3 tsp is equal to:






8. The chemical name for table salt is;






9. 16 oz is equal to:






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






11. 1 pound is equal to:






12. Is one of the five tastes






13. 1 cup is equal to:






14. A baked egg dish is called this:






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






16. For best results when using fresh pastas






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






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






19. The best place to store eggs






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






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






22. The term 'al dente' refers to






23. Another name for a french pancake






24. The Cuban version a pressed sandwich






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






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






27. When should you flip pancakes during cooking?






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






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






30. What are 4 basic types of salt?






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






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






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






34. 1 pint is equal to :






35. Another name for hero sandwiches






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






37. What is the smallest grade of egg?






38. Another name for a finger sandwich






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






40. How long should scrambled eggs be cooked?






41. Examples of thickeners used in baking can include:






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






43. The Italian version of a pressed sandwich






44. A type of salt produced by evaporating seawater






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






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






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






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






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






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