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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. Decorative - edible accompaniment for sandwiches on plates
The Earl of sandwich - John Montague
Saute
A -AA -B
Garnish
2. A fried egg with a partially set yolk is considered:
Easy
The water is at a slow simmer
8 oz
1 tablespoon
3. Which should add to the pasta for best results during cooking? Oil or Salt?
Rock salt - table salt - kosher salt - sea salt
Chemical leavening agent
In the coldest part of the fridge
Salt
4. Not a salt but contains salt like qualities with a protein like flavor
Cream
What is MSG
Sodium chloride
A -AA -B
5. What is the smallest grade of egg?
Weigh
8 oz
Peewee
Marinating
6. What are 4 basic types of salt?
Rock salt - table salt - kosher salt - sea salt
The filling
A -AA -B
They should be tightly wrapped and used with 2-3 days
7. How long should scrambled eggs be cooked?
Peewee
Cook just to the point of being smooth and creamy
tea sandwich
To use to un stick pasta
8. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Quiche
Herb
Rock salt - table salt - kosher salt - sea salt
Monte Cristo
9. What are the five senses that contribute to how we taste food?
A -AA -B
Cook just to the point of being smooth and creamy
sight - smell - touch - hear - taste
Mirepoix
10. To combine two foods together until smooth and creamy
Black pepper
to the tooth - meaning slightly chewy
Cream
Ethylene
11. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Stromboli
Umami
sight - smell - touch - hear - taste
12. To cook quickly in a small amount of fat is to:
Quick breads
Umami
Saute
1 tablespoon
13. 1 pound is equal to:
Mirepoix
16 ounces
4 quarts
2/3 of the way full
14. Po'boys came from which state and famous city
Umami
New Orleans - Louisiana
Kosher salt
1 tablespoon
15. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
your should never use an egg with a previously cracked shell
Black pepper
Salt
Steaming
16. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Bouquet Garni
What is MSG
Herbs
Cubano
17. A delicate type of flour that has less protein in it for softer baked goods is:
Garnish
Cake flour
2 pints
Herb
18. For best results when using fresh pastas
What is texture
Panini
The Earl of sandwich - John Montague
They should be tightly wrapped and used with 2-3 days
19. Another name for a finger sandwich
In the coldest part of the fridge
Sea salt
Chemical leavening agent
tea sandwich
20. 16 oz is equal to:
Arrowroot - cornstarch and pectin
What is a crepe
2 cups
Easy
21. 3 tsp is equal to:
sight - smell - touch - hear - taste
1 tablespoon
Sodium chloride
8 oz
22. To cook in a liquid where bubbles rise and break at the surface is called:
What is a crepe
Boiling
Cubano
Butter - Mayo - vegetable spreads
23. To cut into pieces less than 1/8 of an inch is called:
The filling
Herb
Mincing
Spice
24. The leavening agent used in quick breads is a:
Brown and white have the same value
Chemical leavening agent
sight - smell - touch - hear - taste
2 cups
25. A type of salt produced by evaporating seawater
Sea salt
Panini
Spice
Chemical leavening agent
26. What are the 3 grades of eggs?
What is MSG
Mincing
Quiche
A -AA -B
27. A combination of aromatic vegetables used to season dishes is called:
Bouquet Garni
Easy
Parcooking
Mirepoix
28. When can you use an egg with a crack in it from the carton?
White pepper
Marinating
your should never use an egg with a previously cracked shell
Salt
29. Which color eggs are the most nutritional?
What is MSG
Brown and white have the same value
Monte Cristo
Ethylene
30. 1 gallon is equal to:
Hoagies
Arrowroot - cornstarch and pectin
Mincing
4 quarts
31. A moist heat method is which food cooked just long enough to cook the outer layer
They should be tightly wrapped and used with 2-3 days
Blanching
White pepper
What does porous mean
32. 1 quart is equal to:
Kosher salt
2 pints
Herb
Sodium chloride
33. When draining pasta - the reason to reserve a cup of cooking water is to:
1 tablespoon
Black pepper
To use to un stick pasta
Kosher salt
34. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
Rock salt - table salt - kosher salt - sea salt
What is a poached egg
Marinating
35. A sandwich made from a rolled pizza crust and fillings and baked is called what:
2 cups
Black pepper
1 tablespoon
Stromboli
36. Chives are an example of an herb or a spice?
Herb
A -AA -B
Spice
Easy
37. Muffin - biscuits - pancakes and waffles are examples of:
Garnish
Herb
Butter - Mayo - vegetable spreads
Quick breads
38. The chemical name for table salt is;
Cook just to the point of being smooth and creamy
8 oz
Sodium chloride
Boiling
39. Cinnamon is an example of an herb or a spice?
Saute
Spice
Cake flour
Mincing
40. A process of cooking part way - not to completion - to speed up service at a restaurant
The filling
your should never use an egg with a previously cracked shell
The water is at a slow simmer
Parcooking
41. Is one of the five tastes
Mincing
Umami
What does porous mean
Steaming - Poaching - Boiling - Stewing
42. The way a food feels when we bite into - touch it or cut it
Easy
tea sandwich
Herb
What is texture
43. Seasonings that come from the leaves and stems of plants
Garnish
2 cups
White pepper
Herbs
44. Examples of spreads for sandwiches
Butter - Mayo - vegetable spreads
In the coldest part of the fridge
Saute
Quick breads
45. Examples of common baking sweeteners other than sugar can include:
Steaming - Poaching - Boiling - Stewing
Honey - molasses - and corn syrup
Quick breads
Garnish
46. Examples of thickeners used in baking can include:
Herb
Arrowroot - cornstarch and pectin
to the tooth - meaning slightly chewy
The filling
47. The Italian version of a pressed sandwich
Steaming - Poaching - Boiling - Stewing
Panini
Cubano
Stromboli
48. 1 pint is equal to :
Herb
Spice
Cream
2 cups
49. The shell of an egg has holes that allows it to 'breathe' in air
The filling
What is texture
What does porous mean
Cake flour
50. 1 cup is equal to:
8 oz
Cake flour
2/3 of the way full
They should be tightly wrapped and used with 2-3 days