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






2. A type of salt produced by evaporating seawater






3. The main attraction of the sandwich






4. A baked egg dish is called this:






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






6. The term 'al dente' refers to






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






8. Name 4 Moist heat cooking methods






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






10. The man credited with inventing the sandwich






11. Which color eggs are the most nutritional?






12. 1 cup is equal to:






13. What are the 3 grades of eggs?






14. The best place to store eggs






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






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






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






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






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






20. The Italian version of a pressed sandwich






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






22. To combine two foods together until smooth and creamy






23. The chemical name for table salt is;






24. 1 quart is equal to:






25. How long should scrambled eggs be cooked?






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






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






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






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






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






31. 1 gallon is equal to:






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






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






34. Examples of thickeners used in baking can include:






35. For best results when using fresh pastas






36. 16 oz is equal to:






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






38. 1 pint is equal to :






39. Another name for hero sandwiches






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






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






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






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






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






45. Another name for a french pancake






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






47. Is one of the five tastes






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






49. Decorative - edible accompaniment for sandwiches on plates






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