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






3. Examples of spreads for sandwiches






4. 1 gallon is equal to:






5. What is the smallest grade of egg?






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






7. How long should scrambled eggs be cooked?






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






9. The best place to store eggs






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






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






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






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






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






15. 16 oz is equal to:






16. Is one of the five tastes






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






18. 1 quart is equal to:






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






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






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






22. The Italian version of a pressed sandwich






23. The chemical name for table salt is;






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






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






26. Another name for a french pancake






27. A type of salt produced by evaporating seawater






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






29. The main attraction of the sandwich






30. 1 cup is equal to:






31. 3 tsp is equal to:






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






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






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






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






36. The Cuban version a pressed sandwich






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






38. When should you flip pancakes during cooking?






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






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






41. Name 4 Moist heat cooking methods






42. A baked egg dish is called this:






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






44. Another name for a finger sandwich






45. For best results when using fresh pastas






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






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






48. Decorative - edible accompaniment for sandwiches on plates






49. What are the 3 grades of eggs?






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