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






2. For best results when using fresh pastas






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






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






5. 1 pound is equal to:






6. The best place to store eggs






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






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






9. Name 4 Moist heat cooking methods






10. To combine two foods together until smooth and creamy






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






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






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






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






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






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






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






18. 1 cup is equal to:






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






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






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






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






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






24. The chemical name for table salt is;






25. The man credited with inventing the sandwich






26. Examples of spreads for sandwiches






27. The term 'al dente' refers to






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






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






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






31. What is the smallest grade of egg?






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






33. 1 quart is equal to:






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






35. A baked egg dish is called this:






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






37. Another name for a french pancake






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






39. Another name for hero sandwiches






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






41. Which color eggs are the most nutritional?






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






43. What are 4 basic types of salt?






44. A type of salt produced by evaporating seawater






45. Is one of the five tastes






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






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






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






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






50. 3 tsp is equal to: