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 man credited with inventing the sandwich






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






3. To combine two foods together until smooth and creamy






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






5. A baked egg dish is called this:






6. 1 quart is equal to:






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






8. Another name for hero sandwiches






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






10. 1 cup is equal to:






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






12. Name 4 Moist heat cooking methods






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






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






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






16. 1 pound is equal to:






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






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






19. How long should scrambled eggs be cooked?






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






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






22. Decorative - edible accompaniment for sandwiches on plates






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






24. Is one of the five tastes






25. The main attraction of the sandwich






26. What are the 3 grades of eggs?






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






28. 3 tsp is equal to:






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






30. The chemical name for table salt is;






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






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






33. 1 pint is equal to :






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






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






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






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






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






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






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






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






42. The Cuban version a pressed sandwich






43. The best place to store eggs






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






45. Another name for a finger sandwich






46. Examples of thickeners used in baking can include:






47. Another name for a french pancake






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






49. The term 'al dente' refers to






50. The pepper that comes from the dried unripe berries of the pepper vine