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 chemical name for table salt is;






2. 1 pint is equal to :






3. 16 oz is equal to:






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






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






6. 1 cup is equal to:






7. Basil would be 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 delicate type of flour that has less protein in it for softer baked goods is:






11. What are the 3 grades of eggs?






12. Decorative - edible accompaniment for sandwiches on plates






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






14. Is one of the five tastes






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






16. A type of salt produced by evaporating seawater






17. For best results when using fresh pastas






18. The Italian version of a pressed sandwich






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






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






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






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






23. The man credited with inventing the sandwich






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






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






26. The Cuban version a pressed sandwich






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






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






29. Another name for hero sandwiches






30. 1 quart is equal to:






31. Which color eggs are the most nutritional?






32. What are 4 basic types of salt?






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






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






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






36. 3 tsp is equal to:






37. What is the smallest grade of egg?






38. The main attraction of the sandwich






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






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






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






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






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






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






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






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






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






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






49. A baked egg dish is called this:






50. The term 'al dente' refers to