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






2. 1 gallon is equal to:






3. The term 'al dente' refers to






4. The Italian version of a pressed sandwich






5. A baked egg dish is called this:






6. Name 4 Moist heat cooking methods






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






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






9. 16 oz is equal to:






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






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






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






13. A type of salt produced by evaporating seawater






14. What are 4 basic types of salt?






15. Decorative - edible accompaniment for sandwiches on plates






16. Which color eggs are the most nutritional?






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






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






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






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






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






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






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






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






25. Examples of spreads for sandwiches






26. For best results when using fresh pastas






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






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






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






30. The best place to store eggs






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






32. Examples of thickeners used in baking can include:






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






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






35. Another name for a french pancake






36. 1 quart is equal to:






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






38. How long should scrambled eggs be cooked?






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






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






41. To combine two foods together until smooth and creamy






42. What is the smallest grade of egg?






43. The man credited with inventing the sandwich






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






45. The main attraction of the sandwich






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






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






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






49. The Cuban version a pressed sandwich






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