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






2. The main attraction of the sandwich






3. The Cuban version a pressed sandwich






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






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






6. To combine two foods together until smooth and creamy






7. Another name for a french pancake






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






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






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






11. 1 cup is equal to:






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






13. For best results when using fresh pastas






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






15. A type of salt produced by evaporating seawater






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






17. What are 4 basic types of salt?






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






19. The term 'al dente' refers to






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






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






22. Another name for hero sandwiches






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






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






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






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






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






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






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






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






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






32. 1 quart is equal to:






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






34. What are the 3 grades of eggs?






35. 1 gallon is equal to:






36. The man credited with inventing the sandwich






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






38. Decorative - edible accompaniment for sandwiches on plates






39. Name 4 Moist heat cooking methods






40. Another name for a finger sandwich






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






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






43. 1 pound is equal to:






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






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






46. The best place to store eggs






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






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






49. Examples of spreads for sandwiches






50. 16 oz is equal to: