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






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






3. A type of salt produced by evaporating seawater






4. Examples of thickeners used in baking can include:






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






6. 16 oz is equal to:






7. The chemical name for table salt is;






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






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






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






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






12. Decorative - edible accompaniment for sandwiches on plates






13. What is the smallest grade of egg?






14. Which color eggs are the most nutritional?






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






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






17. For best results when using fresh pastas






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






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






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






21. Another name for hero sandwiches






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






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






24. The Italian version of a pressed sandwich






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






26. Another name for a finger sandwich






27. The best place to store eggs






28. What are 4 basic types of salt?






29. The man credited with inventing the sandwich






30. Is one of the five tastes






31. 1 cup is equal to:






32. When should you flip pancakes during cooking?






33. What are the 3 grades of eggs?






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






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






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






37. The Cuban version a pressed sandwich






38. Name 4 Moist heat cooking methods






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






40. 1 pound is equal to:






41. How long should scrambled eggs be cooked?






42. The term 'al dente' refers to






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






44. Another name for a french pancake






45. 1 pint is equal to :






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






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






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






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






50. A baked egg dish is called this: