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. Name 4 Moist heat cooking methods






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






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






4. Which color eggs are the most nutritional?






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






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






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






8. The man credited with inventing the sandwich






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






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






11. What are the 3 grades of eggs?






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






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






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






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






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






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






18. A type of salt produced by evaporating seawater






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






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






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






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






23. What are 4 basic types of salt?






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






25. Is one of the five tastes






26. 1 pint is equal to :






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






28. The best place to store eggs






29. The term 'al dente' refers to






30. How long should scrambled eggs be cooked?






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






32. Another name for a french pancake






33. 3 tsp is equal to:






34. The chemical name for table salt is;






35. For best results when using fresh pastas






36. Decorative - edible accompaniment for sandwiches on plates






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






38. 1 quart is equal to:






39. Another name for a finger sandwich






40. 1 gallon is equal to:






41. To combine two foods together until smooth and creamy






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






43. When should you flip pancakes during cooking?






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






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






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






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






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






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






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