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






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






3. 1 cup is equal to:






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






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






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






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






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






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






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






11. 1 gallon is equal to:






12. Another name for hero sandwiches






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






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






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






16. How long should scrambled eggs be cooked?






17. A baked egg dish is called this:






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






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






20. The Cuban version a pressed sandwich






21. Examples of thickeners used in baking can include:






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






23. For best results when using fresh pastas






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






25. Name 4 Moist heat cooking methods






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






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






28. 1 pound is equal to:






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






30. The chemical name for table salt is;






31. 1 pint is equal to :






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






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






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






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






36. The best place to store eggs






37. Examples of spreads for sandwiches






38. What is the smallest grade of egg?






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






40. The term 'al dente' refers to






41. Decorative - edible accompaniment for sandwiches on plates






42. 3 tsp is equal to:






43. What are the 3 grades of eggs?






44. Another name for a french pancake






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






46. 16 oz is equal to:






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






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






49. To combine two foods together until smooth and creamy






50. A type of salt produced by evaporating seawater