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






3. The man credited with inventing the sandwich






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






5. Is one of the five tastes






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






7. Name 4 Moist heat cooking methods






8. Examples of thickeners used in baking can include:






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






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






11. Another name for a french pancake






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






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






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






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






16. 1 quart is equal to:






17. The term 'al dente' refers to






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






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






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






21. Another name for a finger sandwich






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






23. Which color eggs are the most nutritional?






24. Examples of spreads for sandwiches






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






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






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






28. The Italian version of a pressed sandwich






29. What is the smallest grade of egg?






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






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






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






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






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






35. How long should scrambled eggs be cooked?






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






37. 16 oz is equal to:






38. For best results when using fresh pastas






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






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






41. When should you flip pancakes during cooking?






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






43. What are the 3 grades of eggs?






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






45. 1 gallon is equal to:






46. A type of salt produced by evaporating seawater






47. A baked egg dish is called this:






48. 3 tsp is equal to:






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






50. The best place to store eggs