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. Which color eggs are the most nutritional?






2. Name 4 Moist heat cooking methods






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






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






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






6. 1 gallon is equal to:






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






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






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






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






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






12. The chemical name for table salt is;






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






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






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






16. What is the smallest grade of egg?






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






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






19. The best place to store eggs






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






21. Decorative - edible accompaniment for sandwiches on plates






22. Another name for hero sandwiches






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






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






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






26. Examples of spreads for sandwiches






27. To combine two foods together until smooth and creamy






28. The Italian version of a pressed sandwich






29. 1 pound is equal to:






30. 1 pint is equal to :






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






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






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






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






35. The main attraction of the sandwich






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






37. 1 quart is equal to:






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






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






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






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






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






43. Is one of the five tastes






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






45. The man credited with inventing the sandwich






46. When should you flip pancakes during cooking?






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






48. Another name for a finger sandwich






49. What are 4 basic types of salt?






50. 3 tsp is equal to: