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. Another name for a french pancake






2. 1 quart is equal to:






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






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






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






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






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






8. Another name for a finger sandwich






9. A type of salt produced by evaporating seawater






10. To combine two foods together until smooth and creamy






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






12. 1 cup is equal to:






13. The Italian version of a pressed sandwich






14. Examples of thickeners used in baking can include:






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






16. 1 pint is equal to :






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






18. 1 pound is equal to:






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






20. When should you flip pancakes during cooking?






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






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






23. What is the smallest grade of egg?






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






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






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






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






28. Name 4 Moist heat cooking methods






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






30. The term 'al dente' refers to






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






32. What are 4 basic types of salt?






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






34. Another name for hero sandwiches






35. The main attraction of the sandwich






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






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






38. For best results when using fresh pastas






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






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






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






42. How long should scrambled eggs be cooked?






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






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






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






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






47. Examples of spreads for sandwiches






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






49. Is one of the five tastes






50. Decorative - edible accompaniment for sandwiches on plates