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






2. How long should scrambled eggs be cooked?






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






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






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






6. 1 cup is equal to:






7. 1 quart is equal to:






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






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






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






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






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






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






14. Which color eggs are the most nutritional?






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






16. A baked egg dish is called this:






17. When should you flip pancakes during cooking?






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






19. Examples of thickeners used in baking can include:






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






21. Examples of spreads for sandwiches






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






23. To combine two foods together until smooth and creamy






24. The best place to store eggs






25. The main attraction of the sandwich






26. Another name for hero sandwiches






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






28. The Italian version of a pressed sandwich






29. 16 oz is equal to:






30. The chemical name for table salt is;






31. For best results when using fresh pastas






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






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






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






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






36. Decorative - edible accompaniment for sandwiches on plates






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






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






39. What are 4 basic types of salt?






40. 1 pound is equal to:






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






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






43. Name 4 Moist heat cooking methods






44. The Cuban version a pressed sandwich






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






46. What is the smallest grade of egg?






47. Another name for a finger sandwich






48. A type of salt produced by evaporating seawater






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






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