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






2. The Cuban version a pressed sandwich






3. 1 cup is equal to:






4. Examples of spreads for sandwiches






5. Name 4 Moist heat cooking methods






6. 1 pint is equal to :






7. Is one of the five tastes






8. 1 quart is equal to:






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






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






11. The main attraction of the sandwich






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






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






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






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






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






17. 16 oz is equal to:






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






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






20. 1 gallon is equal to:






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






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






23. The chemical name for table salt is;






24. Which color eggs are the most nutritional?






25. A type of salt produced by evaporating seawater






26. For best results when using fresh pastas






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






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






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






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






31. The term 'al dente' refers to






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






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






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






35. The Italian version of a pressed sandwich






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






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






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






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






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






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






42. The best place to store eggs






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






44. A baked egg dish is called this:






45. Another name for a french pancake






46. The man credited with inventing the sandwich






47. To combine two foods together until smooth and creamy






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






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






50. What is the smallest grade of egg?