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






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






3. The Cuban version a pressed sandwich






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






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






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






7. 3 tsp is equal to:






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






9. The main attraction of the sandwich






10. 1 pint is equal to :






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






12. Examples of thickeners used in baking can include:






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






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






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






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






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






18. The best place to store eggs






19. 1 gallon is equal to:






20. The chemical name for table salt is;






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






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






23. A type of salt produced by evaporating seawater






24. What is the smallest grade of egg?






25. Examples of spreads for sandwiches






26. Is one of the five tastes






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






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






29. 1 cup is equal to:






30. To combine two foods together until smooth and creamy






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






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






33. For best results when using fresh pastas






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






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






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






37. Which color eggs are the most nutritional?






38. Another name for a french pancake






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






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






41. 16 oz is equal to:






42. The term 'al dente' refers to






43. Decorative - edible accompaniment for sandwiches on plates






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






45. 1 quart is equal to:






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






47. When should you flip pancakes during cooking?






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






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






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