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






2. What are 4 basic types of salt?






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






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






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






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






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






8. What are the 3 grades of eggs?






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






10. 1 gallon is equal to:






11. The Cuban version a pressed sandwich






12. When should you flip pancakes during cooking?






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






14. For best results when using fresh pastas






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






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






17. A type of salt produced by evaporating seawater






18. Examples of thickeners used in baking can include:






19. 1 quart is equal to:






20. 1 pint is equal to :






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






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






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






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






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






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






27. Which color eggs are the most nutritional?






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






29. 16 oz is equal to:






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






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






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






33. The best place to store eggs






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






35. Another name for a finger sandwich






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






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






38. How long should scrambled eggs be cooked?






39. To combine two foods together until smooth and creamy






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






41. 1 cup is equal to:






42. The main attraction of the sandwich






43. Name 4 Moist heat cooking methods






44. Decorative - edible accompaniment for sandwiches on plates






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






46. The man credited with inventing the sandwich






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






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






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






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