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. Is one of the five tastes






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






3. Another name for hero sandwiches






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






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






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






7. 1 quart is equal to:






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






9. Another name for a finger sandwich






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






11. Name 4 Moist heat cooking methods






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






13. For best results when using fresh pastas






14. Examples of thickeners used in baking can include:






15. When should you flip pancakes during cooking?






16. What are the 3 grades of eggs?






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






18. The best place to store eggs






19. A baked egg dish is called this:






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






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






22. Another name for a french pancake






23. 1 pint is equal to :






24. 1 gallon is equal to:






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






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






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






28. Which color eggs are the most nutritional?






29. The Cuban version a pressed sandwich






30. 1 cup is equal to:






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






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






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






34. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






39. Examples of spreads for sandwiches






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






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






42. The term 'al dente' refers to






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






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






45. 1 pound is equal to:






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






47. What are 4 basic types of salt?






48. The chemical name for table salt is;






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






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