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






2. What are the 3 grades of eggs?






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






4. 1 pound is equal to:






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






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






7. What is the smallest grade of egg?






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






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






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






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






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






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






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






15. 16 oz is equal to:






16. Another name for a finger sandwich






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






18. 1 quart is equal to:






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






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






21. A type of salt produced by evaporating seawater






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






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






24. The main attraction of the sandwich






25. The chemical name for table salt is;






26. 1 pint is equal to :






27. Decorative - edible accompaniment for sandwiches on plates






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






29. When should you flip pancakes during cooking?






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






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






32. Another name for a french pancake






33. A baked egg dish is called this:






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






35. The Italian version of a pressed sandwich






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






37. The man credited with inventing the sandwich






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






39. What are 4 basic types of salt?






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






41. Another name for hero sandwiches






42. Which color eggs are the most nutritional?






43. How long should scrambled eggs be cooked?






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






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






46. 1 gallon is equal to:






47. The term 'al dente' refers to






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






49. Examples of spreads for sandwiches






50. The best place to store eggs