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. 1 pint is equal to :






2. A type of salt produced by evaporating seawater






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






4. Decorative - edible accompaniment for sandwiches on plates






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






6. What are 4 basic types of salt?






7. Which color eggs are the most nutritional?






8. The Cuban version a pressed sandwich






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






10. Name 4 Moist heat cooking methods






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






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






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






14. 1 cup is equal to:






15. 1 gallon is equal to:






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






17. 16 oz is equal to:






18. 1 pound is equal to:






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






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






21. How long should scrambled eggs be cooked?






22. The man credited with inventing the sandwich






23. What are the 3 grades of eggs?






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






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






26. Examples of thickeners used in baking can include:






27. The chemical name for table salt is;






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






29. 3 tsp is equal to:






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






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






32. To combine two foods together until smooth and creamy






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






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






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






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






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






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






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






40. For best results when using fresh pastas






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






42. Another name for hero sandwiches






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






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






45. When should you flip pancakes during cooking?






46. The term 'al dente' refers to






47. The main attraction of the sandwich






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






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






50. The Italian version of a pressed sandwich