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. Another name for hero sandwiches






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






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






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






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






6. 3 tsp is equal to:






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






8. 1 gallon is equal to:






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






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






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






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






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






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






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






16. The man credited with inventing the sandwich






17. 1 pint is equal to :






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






19. 1 quart is equal to:






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






21. Name 4 Moist heat cooking methods






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






23. For best results when using fresh pastas






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






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






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






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






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






29. Examples of spreads for sandwiches






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






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






32. A type of salt produced by evaporating seawater






33. A baked egg dish is called this:






34. When should you flip pancakes during cooking?






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






36. To combine two foods together until smooth and creamy






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






38. Another name for a finger sandwich






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






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






41. Is one of the five tastes






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






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






44. Examples of thickeners used in baking can include:






45. The Italian version of a pressed sandwich






46. Decorative - edible accompaniment for sandwiches on plates






47. 1 cup is equal to:






48. The main attraction of the sandwich






49. 1 pound is equal to:






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