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






2. A baked egg dish is called this:






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






4. 3 tsp is equal to:






5. Examples of spreads for sandwiches






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






7. The man credited with inventing the sandwich






8. Another name for a finger sandwich






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






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






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






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






13. The term 'al dente' refers to






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






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






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






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






18. The main attraction of the sandwich






19. 1 cup is equal to:






20. The Italian version of a pressed sandwich






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






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






23. When should you flip pancakes during cooking?






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






25. 1 pound is equal to:






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






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






28. 1 quart is equal to:






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






30. Examples of thickeners used in baking can include:






31. What are 4 basic types of salt?






32. Decorative - edible accompaniment for sandwiches on plates






33. 1 gallon is equal to:






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






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






36. What is the smallest grade of egg?






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






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






39. To combine two foods together until smooth and creamy






40. Name 4 Moist heat cooking methods






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






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






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






44. A type of salt produced by evaporating seawater






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






46. How long should scrambled eggs be cooked?






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






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






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






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