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






2. The man credited with inventing the sandwich






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






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






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






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






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






8. 1 pint is equal to :






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






10. What are 4 basic types of salt?






11. The best place to store eggs






12. The Italian version of a pressed sandwich






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






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






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






16. Decorative - edible accompaniment for sandwiches on plates






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






18. Which color eggs are the most nutritional?






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






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






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






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






23. To combine two foods together until smooth and creamy






24. 1 quart is equal to:






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






26. Another name for a finger sandwich






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






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






29. What are the 3 grades of eggs?






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






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






32. A type of salt produced by evaporating seawater






33. Examples of thickeners used in baking can include:






34. 16 oz is equal to:






35. How long should scrambled eggs be cooked?






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






37. The Cuban version a pressed sandwich






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






39. Another name for hero sandwiches






40. The chemical name for table salt is;






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






42. Is one of the five tastes






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






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






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






46. What is the smallest grade of egg?






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






48. When should you flip pancakes during cooking?






49. Name 4 Moist heat cooking methods






50. 1 gallon is equal to: