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






2. The Cuban version a pressed sandwich






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






4. A type of salt produced by evaporating seawater






5. The term 'al dente' refers to






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






7. 3 tsp is equal to:






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






9. 1 cup is equal to:






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






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






12. The man credited with inventing the sandwich






13. Which color eggs are the most nutritional?






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






15. 16 oz is equal to:






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






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






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






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






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






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






22. Another name for hero sandwiches






23. Examples of spreads for sandwiches






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






25. Decorative - edible accompaniment for sandwiches on plates






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






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






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






29. How long should scrambled eggs be cooked?






30. 1 pint is equal to :






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






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






33. Examples of thickeners used in baking can include:






34. The main attraction of the sandwich






35. Another name for a finger sandwich






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






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






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






39. For best results when using fresh pastas






40. The chemical name for table salt is;






41. 1 pound is equal to:






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






43. What is the smallest grade of egg?






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






45. Is one of the five tastes






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






47. 1 quart is equal to:






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






49. A baked egg dish is called this:






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