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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. Which should add to the pasta for best results during cooking? Oil or Salt?
Cake flour
White pepper
Salt
Kosher salt
2. Parsley is an example of an herb or a spice?
Rock salt - table salt - kosher salt - sea salt
Boiling
Kosher salt
Herb
3. A moist heat method is which food cooked just long enough to cook the outer layer
Poaching
Steaming - Poaching - Boiling - Stewing
Blanching
Cook just to the point of being smooth and creamy
4. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Cook just to the point of being smooth and creamy
Weigh
to the tooth - meaning slightly chewy
Saute
5. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
New Orleans - Louisiana
Steaming
The filling
Blanching
6. Chives are an example of an herb or a spice?
Steaming - Poaching - Boiling - Stewing
What does porous mean
2 cups
Herb
7. The way a food feels when we bite into - touch it or cut it
Poaching
Boiling
What is texture
Mirepoix
8. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Spices
Rock salt - table salt - kosher salt - sea salt
Quiche
White pepper
9. A baked egg dish is called this:
What does porous mean
When bubbles rise and break at the surface
Quiche
2/3 of the way full
10. The chemical name for table salt is;
They should be tightly wrapped and used with 2-3 days
Rock salt - table salt - kosher salt - sea salt
Sodium chloride
2 pints
11. To combine two foods together until smooth and creamy
Bouquet Garni
What is texture
Cream
Arrowroot - cornstarch and pectin
12. A delicate type of flour that has less protein in it for softer baked goods is:
Mincing
Spices
Cake flour
Butter - Mayo - vegetable spreads
13. 1 gallon is equal to:
4 quarts
your should never use an egg with a previously cracked shell
Herbs
What is a crepe
14. The Cuban version a pressed sandwich
4 quarts
Cubano
Black pepper
Chemical leavening agent
15. Another name for hero sandwiches
Steaming - Poaching - Boiling - Stewing
Ethylene
New Orleans - Louisiana
Hoagies
16. Po'boys came from which state and famous city
New Orleans - Louisiana
What is a crepe
Quick breads
to the tooth - meaning slightly chewy
17. 3 tsp is equal to:
Rock salt - table salt - kosher salt - sea salt
2 cups
1 tablespoon
Herb
18. Is one of the five tastes
Umami
8 oz
What is texture
Cubano
19. To cut into pieces less than 1/8 of an inch is called:
Mincing
16 ounces
Steaming - Poaching - Boiling - Stewing
Saute
20. The pepper that comes from the dried unripe berries of the pepper vine
Chemical leavening agent
Ethylene
Black pepper
In the coldest part of the fridge
21. When draining pasta - the reason to reserve a cup of cooking water is to:
To use to un stick pasta
Sea salt
What is texture
Saute
22. When should you flip pancakes during cooking?
When bubbles rise and break at the surface
Ethylene
Umami
Garnish
23. The main attraction of the sandwich
Bouquet Garni
Brown and white have the same value
Herb
The filling
24. What are the 3 grades of eggs?
Steaming - Poaching - Boiling - Stewing
A -AA -B
16 ounces
Butter - Mayo - vegetable spreads
25. Decorative - edible accompaniment for sandwiches on plates
What is a crepe
Mirepoix
Garnish
Sea salt
26. When making muffins and filling the pans - fill the pan about:
Garnish
2 cups
Cook just to the point of being smooth and creamy
2/3 of the way full
27. Basil would be an example of an herb or a spice?
Mirepoix
Herb
Blanching
Steaming - Poaching - Boiling - Stewing
28. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Mincing
Spices
Kosher salt
Steaming
29. A combination of aromatic vegetables used to season dishes is called:
tea sandwich
Herb
Mirepoix
Weigh
30. The Italian version of a pressed sandwich
Panini
4 quarts
Poaching
2 cups
31. 1 cup is equal to:
Ethylene
Spice
Chemical leavening agent
8 oz
32. 1 pound is equal to:
Spices
Cook just to the point of being smooth and creamy
Honey - molasses - and corn syrup
16 ounces
33. Muffin - biscuits - pancakes and waffles are examples of:
Quick breads
Stromboli
Quiche
Cubano
34. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
Spice
2 cups
Steaming - Poaching - Boiling - Stewing
35. What are 4 basic types of salt?
4 quarts
2 cups
Marinating
Rock salt - table salt - kosher salt - sea salt
36. To cook quickly in a small amount of fat is to:
Saute
Kosher salt
to the tooth - meaning slightly chewy
The Earl of sandwich - John Montague
37. Examples of common baking sweeteners other than sugar can include:
Poaching
Quick breads
Spice
Honey - molasses - and corn syrup
38. The best place to store eggs
Garnish
Saute
Bouquet Garni
In the coldest part of the fridge
39. What is the smallest grade of egg?
Quiche
Peewee
What is MSG
Rock salt - table salt - kosher salt - sea salt
40. A salt most preferred by chefs because it contains no additives
What is a poached egg
2 pints
4 quarts
Kosher salt
41. 1 pint is equal to :
They should be tightly wrapped and used with 2-3 days
Quiche
Spices
2 cups
42. A fried egg with a partially set yolk is considered:
2/3 of the way full
1 tablespoon
Easy
Steaming
43. Seasonings that come from the leaves and stems of plants
Stromboli
Herbs
They should be tightly wrapped and used with 2-3 days
2 cups
44. What type of egg is cooked in simmering water?
Sodium chloride
Black pepper
New Orleans - Louisiana
What is a poached egg
45. Not a salt but contains salt like qualities with a protein like flavor
Cubano
What is MSG
The filling
Spice
46. The leavening agent used in quick breads is a:
Boiling
Chemical leavening agent
Ethylene
your should never use an egg with a previously cracked shell
47. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Marinating
Herb
1 tablespoon
48. The term 'al dente' refers to
to the tooth - meaning slightly chewy
Mincing
Sea salt
Butter - Mayo - vegetable spreads
49. Examples of spreads for sandwiches
Butter - Mayo - vegetable spreads
Bouquet Garni
Black pepper
2 pints
50. Which color eggs are the most nutritional?
A -AA -B
Cake flour
Brown and white have the same value
Garnish