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. Is one of the five tastes






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






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






5. What are the 3 grades of eggs?






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






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






8. A baked egg dish is called this:






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






10. 1 pint is equal to :






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






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






13. How long should scrambled eggs be cooked?






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






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






16. The chemical name for table salt is;






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






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






19. Examples of spreads for sandwiches






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






21. Name 4 Moist heat cooking methods






22. Another name for a french pancake






23. 1 quart is equal to:






24. The term 'al dente' refers to






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






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






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






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






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






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






31. Examples of thickeners used in baking can include:






32. 1 gallon is equal to:






33. The best place to store eggs






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






35. 3 tsp is equal to:






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






37. To combine two foods together until smooth and creamy






38. What are 4 basic types of salt?






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






40. 16 oz is equal to:






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






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






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






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






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






46. The Italian version of a pressed sandwich






47. 1 cup is equal to:






48. 1 pound is equal to:






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






50. For best results when using fresh pastas