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






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






3. The best place to store eggs






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






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






6. 1 gallon is equal to:






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






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






9. 1 pint is equal to :






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






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






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






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






14. Another name for a finger sandwich






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






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






17. 1 pound is equal to:






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






19. Decorative - edible accompaniment for sandwiches on plates






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






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






22. For best results when using fresh pastas






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






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






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






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






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






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






29. What is the smallest grade of egg?






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






31. The term 'al dente' refers to






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






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






34. Another name for a french pancake






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






36. 3 tsp is equal to:






37. 16 oz is equal to:






38. The chemical name for table salt is;






39. When should you flip pancakes during cooking?






40. Examples of spreads for sandwiches






41. A type of salt produced by evaporating seawater






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






43. Another name for hero sandwiches






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






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






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






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






48. The man credited with inventing the sandwich






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






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