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






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






3. The Cuban version a pressed sandwich






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






5. Another name for a finger sandwich






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






7. Examples of spreads for sandwiches






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






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






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






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






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






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






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






15. Decorative - edible accompaniment for sandwiches on plates






16. The man credited with inventing the sandwich






17. 16 oz is equal to:






18. The chemical name for table salt is;






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






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






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






22. Name 4 Moist heat cooking methods






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






24. What are 4 basic types of salt?






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






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






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






28. What type of egg is cooked in simmering water?






29. How long should scrambled eggs be cooked?






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






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






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






33. 1 cup is equal to:






34. 1 pound is equal to:






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






36. The best place to store eggs






37. A type of salt produced by evaporating seawater






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






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






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






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






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






43. Examples of thickeners used in baking can include:






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






45. Which color eggs are the most nutritional?






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






47. 1 pint is equal to :






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






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






50. To combine two foods together until smooth and creamy