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. 1 pound is equal to:






2. 1 pint is equal to :






3. How long should scrambled eggs be cooked?






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






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






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






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






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






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






10. To combine two foods together until smooth and creamy






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






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






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






14. The Italian version of a pressed sandwich






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






16. Examples of thickeners used in baking can include:






17. 1 quart is equal to:






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






19. The Cuban version a pressed sandwich






20. The best place to store eggs






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






22. The chemical name for table salt is;






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






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






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






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






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






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






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






30. A type of salt produced by evaporating seawater






31. The main attraction of the sandwich






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






33. What are 4 basic types of salt?






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






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






36. Name 4 Moist heat cooking methods






37. 3 tsp is equal to:






38. 16 oz is equal to:






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






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






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






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






43. Decorative - edible accompaniment for sandwiches on plates






44. For best results when using fresh pastas






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






46. A baked egg dish is called this:






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






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






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






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