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. The man credited with inventing the sandwich






2. Another name for a french pancake






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






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






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






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






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






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






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






10. 1 quart is equal to:






11. What is the smallest grade of egg?






12. How long should scrambled eggs be cooked?






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






14. 1 pint is equal to :






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






16. Another name for a finger sandwich






17. 1 gallon is equal to:






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






19. Examples of spreads for sandwiches






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






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






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






23. 3 tsp is equal to:






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






25. What are the 3 grades of eggs?






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






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






28. Examples of thickeners used in baking can include:






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






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






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






32. To combine two foods together until smooth and creamy






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






34. The Cuban version a pressed sandwich






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






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






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






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






39. A baked egg dish is called this:






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






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






42. The main attraction of the sandwich






43. Is one of the five tastes






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






45. 1 pound is equal to:






46. A type of salt produced by evaporating seawater






47. For best results when using fresh pastas






48. Another name for hero sandwiches






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






50. What are 4 basic types of salt?