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 best time to pasta to the water is when:






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






3. 1 quart is equal to:






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






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






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






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






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






9. 3 tsp is equal to:






10. Decorative - edible accompaniment for sandwiches on plates






11. What are 4 basic types of salt?






12. How long should scrambled eggs be cooked?






13. Which color eggs are the most nutritional?






14. The Italian version of a pressed sandwich






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






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






17. A type of salt produced by evaporating seawater






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






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






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






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






22. A baked egg dish is called this:






23. Is one of the five tastes






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






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






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






27. The man credited with inventing the sandwich






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






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






30. The term 'al dente' refers to






31. 1 cup is equal to:






32. What are the 3 grades of eggs?






33. 1 pound is equal to:






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






35. 16 oz is equal to:






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






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






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






39. 1 pint is equal to :






40. The main attraction of the sandwich






41. When should you flip pancakes during cooking?






42. The chemical name for table salt is;






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






44. For best results when using fresh pastas






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






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






47. Examples of spreads for sandwiches






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






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






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