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. 16 oz is equal to:






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






3. The best place to store eggs






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






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






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






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






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






9. Decorative - edible accompaniment for sandwiches on plates






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






11. Examples of thickeners used in baking can include:






12. When should you flip pancakes during cooking?






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






14. The man credited with inventing the sandwich






15. Examples of spreads for sandwiches






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






17. Name 4 Moist heat cooking methods






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






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






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






21. The Italian version of a pressed sandwich






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






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






24. 1 gallon is equal to:






25. The term 'al dente' refers to






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






27. The main attraction of the sandwich






28. 3 tsp is equal to:






29. Another name for a finger sandwich






30. A baked egg dish is called this:






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






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






33. 1 pound is equal to:






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






35. A type of salt produced by evaporating seawater






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






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






38. 1 cup is equal to:






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






40. 1 quart is equal to:






41. For best results when using fresh pastas






42. 1 pint is equal to :






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






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






45. The Cuban version a pressed sandwich






46. What are the 3 grades of eggs?






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






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






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






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