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. 3 tsp is equal to:






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






3. The Cuban version a pressed sandwich






4. For best results when using fresh pastas






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






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






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






8. 1 cup is equal to:






9. The best place to store eggs






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






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






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






13. The man credited with inventing the sandwich






14. Decorative - edible accompaniment for sandwiches on plates






15. The chemical name for table salt is;






16. What are 4 basic types of salt?






17. 1 pound is equal to:






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






21. 16 oz is equal to:






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






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






24. Which color eggs are the most nutritional?






25. 1 pint is equal to :






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






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






28. What is the smallest grade of egg?






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






30. Another name for a finger sandwich






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






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






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






34. Another name for a french pancake






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






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






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






38. The Italian version of a pressed sandwich






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






40. To combine two foods together until smooth and creamy






41. What are the 3 grades of eggs?






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






43. How long should scrambled eggs be cooked?






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






45. 1 gallon is equal to:






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






47. The term 'al dente' refers to






48. A type of salt produced by evaporating seawater






49. The main attraction of the sandwich






50. Examples of thickeners used in baking can include: