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






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






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






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






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






6. The best place to store eggs






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






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






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






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






11. The Italian version of a pressed sandwich






12. The man credited with inventing the sandwich






13. The Cuban version a pressed sandwich






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






15. 1 pint is equal to :






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






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






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






19. 1 quart is equal to:






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






21. What is the smallest grade of egg?






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






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






24. 1 pound is equal to:






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






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






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






28. A baked egg dish is called this:






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






30. 3 tsp is equal to:






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






32. Name 4 Moist heat cooking methods






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






34. Decorative - edible accompaniment for sandwiches on plates






35. When should you flip pancakes during cooking?






36. The term 'al dente' refers to






37. Is one of the five tastes






38. 1 cup is equal to:






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






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






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






42. For best results when using fresh pastas






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






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






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






46. 16 oz is equal to:






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






48. 1 gallon is equal to:






49. Another name for a finger sandwich






50. Another name for a french pancake