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. Decorative - edible accompaniment for sandwiches on plates






2. When should you flip pancakes during cooking?






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






4. The man credited with inventing the sandwich






5. Which color eggs are the most nutritional?






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






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






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






9. For best results when using fresh pastas






10. Another name for hero sandwiches






11. The term 'al dente' refers to






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






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






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






15. The best place to store eggs






16. Is one of the five tastes






17. 16 oz is equal to:






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






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






20. What are the 3 grades of eggs?






21. Name 4 Moist heat cooking methods






22. How long should scrambled eggs be cooked?






23. A type of salt produced by evaporating seawater






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






25. What is the smallest grade of egg?






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






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






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






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






30. 1 gallon is equal to:






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






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






33. 3 tsp is equal to:






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






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






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






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






38. Examples of thickeners used in baking can include:






39. 1 quart is equal to:






40. The Cuban version a pressed sandwich






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






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






43. To combine two foods together until smooth and creamy






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






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






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






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






48. The Italian version of a pressed sandwich






49. What are 4 basic types of salt?






50. A baked egg dish is called this: