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






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






4. Which color eggs are the most nutritional?






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






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






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






8. Name 4 Moist heat cooking methods






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






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






11. How long should scrambled eggs be cooked?






12. Another name for a finger sandwich






13. The best place to store eggs






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






15. Another name for hero sandwiches






16. What is the smallest grade of egg?






17. 1 pound is equal to:






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






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






20. When should you flip pancakes during cooking?






21. What are the 3 grades of eggs?






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






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






24. The man credited with inventing the sandwich






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






26. Examples of spreads for sandwiches






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






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






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






30. 1 cup is equal to:






31. The Cuban version a pressed sandwich






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






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






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






35. 1 gallon is equal to:






36. Examples of thickeners used in baking can include:






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






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






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






40. A type of salt produced by evaporating seawater






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






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






43. Is one of the five tastes






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






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






46. The chemical name for table salt is;






47. For best results when using fresh pastas






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






49. The Italian version of a pressed sandwich






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