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. Is one of the five tastes






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






4. A type of salt produced by evaporating seawater






5. The chemical name for table salt is;






6. Name 4 Moist heat cooking methods






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






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






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






10. 1 pound is equal to:






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






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






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






14. Decorative - edible accompaniment for sandwiches on plates






15. What are the 3 grades of eggs?






16. Another name for hero sandwiches






17. Another name for a finger sandwich






18. To combine two foods together until smooth and creamy






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






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






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






22. When should you flip pancakes during cooking?






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






24. Another name for a french pancake






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






26. The man credited with inventing the sandwich






27. 3 tsp is equal to:






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






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






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






31. The Cuban version a pressed sandwich






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






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






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






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






36. 1 quart is equal to:






37. The main attraction of the sandwich






38. Examples of spreads for sandwiches






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






40. What is the smallest grade of egg?






41. 1 pint is equal to :






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






43. The term 'al dente' refers to






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






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






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






47. 1 gallon is equal to:






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






49. Examples of thickeners used in baking can include:






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