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 fried egg with a partially set yolk is considered:






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






3. 3 tsp is equal to:






4. Another name for a french pancake






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






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






7. How long should scrambled eggs be cooked?






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






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






10. 1 pound is equal to:






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






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






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






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






15. The term 'al dente' refers to






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






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






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






19. 1 quart is equal to:






20. Examples of thickeners used in baking can include:






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






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






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






24. The Italian version of a pressed sandwich






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






26. 16 oz is equal to:






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






28. 1 cup is equal to:






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






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






31. Name 4 Moist heat cooking methods






32. To combine two foods together until smooth and creamy






33. The best place to store eggs






34. When should you flip pancakes during cooking?






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






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






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






38. 1 pint is equal to :






39. Which color eggs are the most nutritional?






40. Decorative - edible accompaniment for sandwiches on plates






41. 1 gallon is equal to:






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






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






44. What are the 3 grades of eggs?






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






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






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






48. The chemical name for table salt is;






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






50. What are 4 basic types of salt?