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. Is one of the five tastes






2. 1 pint is equal to :






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






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






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






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






7. 1 quart is equal to:






8. Examples of thickeners used in baking can include:






9. To combine two foods together until smooth and creamy






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






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






12. Another name for hero sandwiches






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






14. The Italian version of a pressed sandwich






15. How long should scrambled eggs be cooked?






16. A type of salt produced by evaporating seawater






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






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






19. 1 pound is equal to:






20. Name 4 Moist heat cooking methods






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






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






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






24. What are the 3 grades of eggs?






25. A baked egg dish is called this:






26. What are 4 basic types of salt?






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






28. Another name for a french pancake






29. Examples of spreads for sandwiches






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






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






32. 1 cup is equal to:






33. For best results when using fresh pastas






34. 16 oz is equal to:






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






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






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






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






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






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






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






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






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






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






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






46. The chemical name for table salt is;






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






48. Decorative - edible accompaniment for sandwiches on plates






49. 1 gallon is equal to:






50. The main attraction of the sandwich