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






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






3. What are 4 basic types of salt?






4. 16 oz is equal to:






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






6. What are the 3 grades of eggs?






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






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






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






10. To combine two foods together until smooth and creamy






11. Another name for hero sandwiches






12. Examples of spreads for sandwiches






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






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






15. 1 pound is equal to:






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






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






18. For best results when using fresh pastas






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






20. 1 gallon is equal to:






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






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






23. The term 'al dente' refers to






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






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






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






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






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






29. 1 quart is equal to:






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






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






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






33. Which color eggs are the most nutritional?






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






35. How long should scrambled eggs be cooked?






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






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






38. A baked egg dish is called this:






39. The Italian version of a pressed sandwich






40. The chemical name for table salt is;






41. The man credited with inventing the sandwich






42. 3 tsp is equal to:






43. What is the smallest grade of egg?






44. Another name for a french pancake






45. The main attraction of the sandwich






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






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






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






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






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