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. Which color eggs are the most nutritional?






2. What are the 3 grades of eggs?






3. The chemical name for table salt is;






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






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






6. 1 pound is equal to:






7. Is one of the five tastes






8. How long should scrambled eggs be cooked?






9. Examples of thickeners used in baking can include:






10. What is the smallest grade of egg?






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






12. 1 gallon is equal to:






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






14. Another name for a finger sandwich






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






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






17. Another name for a french pancake






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






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






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






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






22. 1 cup is equal to:






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






24. The main attraction of the sandwich






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






26. 3 tsp is equal to:






27. The man credited with inventing the sandwich






28. To combine two foods together until smooth and creamy






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






30. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






35. Examples of spreads for sandwiches






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






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






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






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






40. Name 4 Moist heat cooking methods






41. A type of salt produced by evaporating seawater






42. Another name for hero sandwiches






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






44. The term 'al dente' refers to






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






46. 1 pint is equal to :






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






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






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






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