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Test your basic knowledge |
Introduction To Culinary Arts
Start Test
Study First
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 Italian version of a pressed sandwich
Umami
Panini
In the coldest part of the fridge
Steaming - Poaching - Boiling - Stewing
2. When draining pasta - the reason to reserve a cup of cooking water is to:
To use to un stick pasta
Marinating
When bubbles rise and break at the surface
Poaching
3. 1 pound is equal to:
Cook just to the point of being smooth and creamy
Cream
Butter - Mayo - vegetable spreads
16 ounces
4. Another name for a finger sandwich
tea sandwich
Spice
Peewee
Quiche
5. A delicate type of flour that has less protein in it for softer baked goods is:
Panini
Cake flour
What is a poached egg
The water is at a slow simmer
6. Another name for hero sandwiches
What is a poached egg
Hoagies
Spice
16 ounces
7. Is one of the five tastes
In the coldest part of the fridge
Umami
To use to un stick pasta
Cubano
8. 3 tsp is equal to:
Herb
Mirepoix
1 tablespoon
In the coldest part of the fridge
9. The chemical name for table salt is;
Cook just to the point of being smooth and creamy
Sodium chloride
New Orleans - Louisiana
Black pepper
10. What is the smallest grade of egg?
Hoagies
Peewee
What is texture
What does porous mean
11. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
2 pints
sight - smell - touch - hear - taste
Herb
Bouquet Garni
12. When should you flip pancakes during cooking?
Herb
Spices
Herbs
When bubbles rise and break at the surface
13. Examples of common baking sweeteners other than sugar can include:
Honey - molasses - and corn syrup
Saute
Sodium chloride
Boiling
14. Which color eggs are the most nutritional?
Chemical leavening agent
Herb
Saute
Brown and white have the same value
15. What are the five senses that contribute to how we taste food?
sight - smell - touch - hear - taste
Panini
Brown and white have the same value
Bouquet Garni
16. The best place to store eggs
Chemical leavening agent
What is a poached egg
What is texture
In the coldest part of the fridge
17. Which should add to the pasta for best results during cooking? Oil or Salt?
They should be tightly wrapped and used with 2-3 days
Salt
tea sandwich
Sodium chloride
18. When can you use an egg with a crack in it from the carton?
4 quarts
your should never use an egg with a previously cracked shell
Black pepper
Boiling
19. The shell of an egg has holes that allows it to 'breathe' in air
What does porous mean
Herb
16 ounces
Black pepper
20. 1 pint is equal to :
2 cups
Herbs
Rock salt - table salt - kosher salt - sea salt
What is MSG
21. The pepper that comes from the dried unripe berries of the pepper vine
Black pepper
Poaching
Brown and white have the same value
What is a crepe
22. Chives are an example of an herb or a spice?
Herb
Cubano
Black pepper
What does porous mean
23. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Hoagies
Butter - Mayo - vegetable spreads
Spice
24. Examples of spreads for sandwiches
Butter - Mayo - vegetable spreads
Spice
Easy
Sea salt
25. What are 4 basic types of salt?
Rock salt - table salt - kosher salt - sea salt
Mincing
Umami
The filling
26. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
What does porous mean
Spices
Mincing
Cake flour
27. Cinnamon is an example of an herb or a spice?
Spices
Spice
2 pints
Steaming
28. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
Herbs
A -AA -B
Spices
29. 1 quart is equal to:
Cake flour
To use to un stick pasta
Herb
2 pints
30. How long should scrambled eggs be cooked?
Stromboli
Cook just to the point of being smooth and creamy
Blanching
Kosher salt
31. The main attraction of the sandwich
Cook just to the point of being smooth and creamy
When bubbles rise and break at the surface
The filling
Brown and white have the same value
32. Examples of thickeners used in baking can include:
Weigh
Rock salt - table salt - kosher salt - sea salt
Poaching
Arrowroot - cornstarch and pectin
33. The Cuban version a pressed sandwich
Cubano
2 cups
2/3 of the way full
Panini
34. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Arrowroot - cornstarch and pectin
The filling
Stromboli
Spices
35. To cook quickly in a small amount of fat is to:
Parcooking
Arrowroot - cornstarch and pectin
Black pepper
Saute
36. The type of gas given off by certain types of fruits during the ripening process is called:
Herb
2/3 of the way full
Ethylene
Cook just to the point of being smooth and creamy
37. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Black pepper
Marinating
Rock salt - table salt - kosher salt - sea salt
A -AA -B
38. The best time to pasta to the water is when:
The water is at a slow simmer
Sea salt
What does porous mean
2 pints
39. A process of cooking part way - not to completion - to speed up service at a restaurant
Cook just to the point of being smooth and creamy
To use to un stick pasta
Parcooking
Easy
40. Parsley is an example of an herb or a spice?
When bubbles rise and break at the surface
Herb
They should be tightly wrapped and used with 2-3 days
8 oz
41. A moist heat method is which food cooked just long enough to cook the outer layer
Parcooking
1 tablespoon
Blanching
Herb
42. The leavening agent used in quick breads is a:
Chemical leavening agent
16 ounces
Black pepper
Cubano
43. The way a food feels when we bite into - touch it or cut it
What is texture
2 pints
Sodium chloride
When bubbles rise and break at the surface
44. To cut into pieces less than 1/8 of an inch is called:
Mincing
What is a poached egg
What is a crepe
Panini
45. A type of salt produced by evaporating seawater
Herbs
Sea salt
To use to un stick pasta
What is texture
46. Po'boys came from which state and famous city
New Orleans - Louisiana
Easy
Peewee
Marinating
47. Another name for a french pancake
What is a crepe
Cream
2/3 of the way full
Monte Cristo
48. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Monte Cristo
Chemical leavening agent
Cake flour
2 cups
49. The term 'al dente' refers to
Honey - molasses - and corn syrup
to the tooth - meaning slightly chewy
Steaming
The water is at a slow simmer
50. Seasonings that come from the leaves and stems of plants
Saute
Herbs
The water is at a slow simmer
To use to un stick pasta