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






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






3. The chemical name for table salt is;






4. The best place to store eggs






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






6. When should you flip pancakes during cooking?






7. 1 pint is equal to :






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






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






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






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






12. A baked egg dish is called this:






13. 16 oz is equal to:






14. What is the smallest grade of egg?






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






16. Another name for a finger sandwich






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






18. A type of salt produced by evaporating seawater






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






20. The term 'al dente' refers to






21. Examples of spreads for sandwiches






22. The main attraction of the sandwich






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






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






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






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






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






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






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






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






31. Decorative - edible accompaniment for sandwiches on plates






32. Which color eggs are the most nutritional?






33. Is one of the five tastes






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






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






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






37. To combine two foods together until smooth and creamy






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






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






40. Examples of thickeners used in baking can include:






41. How long should scrambled eggs be cooked?






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






43. 1 pound is equal to:






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






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






46. 1 gallon is equal to:






47. Another name for hero sandwiches






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






49. What are 4 basic types of salt?






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