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






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






3. For best results when using fresh pastas






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






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






6. 1 pound is equal to:






7. 1 pint is equal to :






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






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






10. The man credited with inventing the sandwich






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






12. Which color eggs are the most nutritional?






13. 16 oz is equal to:






14. Another name for hero sandwiches






15. Decorative - edible accompaniment for sandwiches on plates






16. To combine two foods together until smooth and creamy






17. Examples of thickeners used in baking can include:






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






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






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






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






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






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






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






25. What are 4 basic types of salt?






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






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






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






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






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






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






32. 1 quart is equal to:






33. The Cuban version a pressed sandwich






34. The main attraction of the sandwich






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






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






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






38. A baked egg dish is called this:






39. Another name for a finger sandwich






40. A type of salt produced by evaporating seawater






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






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






43. The Italian version of a pressed sandwich






44. 1 cup is equal to:






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






46. 3 tsp is equal to:






47. Another name for a french pancake






48. 1 gallon is equal to:






49. The chemical name for table salt is;






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