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






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






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






5. 1 quart is equal to:






6. What are 4 basic types of salt?






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






8. The chemical name for table salt is;






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






10. The Cuban version a pressed sandwich






11. 3 tsp is equal to:






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






13. Which color eggs are the most nutritional?






14. The man credited with inventing the sandwich






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






16. When should you flip pancakes during cooking?






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






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






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






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






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






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






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






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






25. What is the smallest grade of egg?






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






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






28. Examples of spreads for sandwiches






29. How long should scrambled eggs be cooked?






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






31. A baked egg dish is called this:






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






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






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






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






36. The term 'al dente' refers to






37. 1 pint is equal to :






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






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






40. Another name for a french pancake






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






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






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






44. The main attraction of the sandwich






45. 1 cup is equal to:






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






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






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






49. For best results when using fresh pastas






50. 1 gallon is equal to: