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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.
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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 pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
They should be tightly wrapped and used with 2-3 days
What is texture
White pepper
Kosher salt
2. Parsley is an example of an herb or a spice?
New Orleans - Louisiana
Herb
2 pints
Cubano
3. The way a food feels when we bite into - touch it or cut it
Hoagies
What is texture
Umami
Monte Cristo
4. To combine two foods together until smooth and creamy
Cream
Salt
Herb
Poaching
5. 1 quart is equal to:
What does porous mean
to the tooth - meaning slightly chewy
Panini
2 pints
6. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Parcooking
The Earl of sandwich - John Montague
Spices
Herb
7. A salt most preferred by chefs because it contains no additives
Salt
Kosher salt
Steaming - Poaching - Boiling - Stewing
sight - smell - touch - hear - taste
8. The leavening agent used in quick breads is a:
Rock salt - table salt - kosher salt - sea salt
Poaching
Stromboli
Chemical leavening agent
9. The main attraction of the sandwich
New Orleans - Louisiana
Monte Cristo
The filling
4 quarts
10. The Cuban version a pressed sandwich
Cubano
What is texture
White pepper
Herb
11. 1 pint is equal to :
2 cups
Herb
1 tablespoon
Sodium chloride
12. Another name for a french pancake
Chemical leavening agent
Black pepper
Saute
What is a crepe
13. The term 'al dente' refers to
to the tooth - meaning slightly chewy
Panini
Stromboli
In the coldest part of the fridge
14. For best results when using fresh pastas
Sea salt
They should be tightly wrapped and used with 2-3 days
Mirepoix
Ethylene
15. The best place to store eggs
Weigh
2/3 of the way full
Monte Cristo
In the coldest part of the fridge
16. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Marinating
Honey - molasses - and corn syrup
The Earl of sandwich - John Montague
2 cups
17. 1 gallon is equal to:
Marinating
your should never use an egg with a previously cracked shell
4 quarts
Salt
18. The pepper that comes from the dried unripe berries of the pepper vine
New Orleans - Louisiana
The Earl of sandwich - John Montague
Steaming - Poaching - Boiling - Stewing
Black pepper
19. When draining pasta - the reason to reserve a cup of cooking water is to:
To use to un stick pasta
Herb
Parcooking
What is a crepe
20. The Italian version of a pressed sandwich
16 ounces
A -AA -B
Cream
Panini
21. 3 tsp is equal to:
1 tablespoon
16 ounces
2 cups
They should be tightly wrapped and used with 2-3 days
22. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Cream
What is a crepe
The filling
23. The man credited with inventing the sandwich
Quiche
Umami
The Earl of sandwich - John Montague
Chemical leavening agent
24. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Herb
Cubano
2 cups
Monte Cristo
25. Examples of common baking sweeteners other than sugar can include:
sight - smell - touch - hear - taste
The filling
Honey - molasses - and corn syrup
When bubbles rise and break at the surface
26. Ginger is an example of an herb or a spice?
Cream
Honey - molasses - and corn syrup
Spice
What does porous mean
27. Seasonings that come from the leaves and stems of plants
Herbs
When bubbles rise and break at the surface
Chemical leavening agent
Spices
28. A combination of aromatic vegetables used to season dishes is called:
Mirepoix
What is MSG
New Orleans - Louisiana
Quick breads
29. Decorative - edible accompaniment for sandwiches on plates
1 tablespoon
Garnish
2 pints
Quiche
30. Which color eggs are the most nutritional?
Monte Cristo
your should never use an egg with a previously cracked shell
Brown and white have the same value
Cook just to the point of being smooth and creamy
31. When making muffins and filling the pans - fill the pan about:
Hoagies
What is texture
sight - smell - touch - hear - taste
2/3 of the way full
32. What are the five senses that contribute to how we taste food?
Spices
Sea salt
sight - smell - touch - hear - taste
Chemical leavening agent
33. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Bouquet Garni
2/3 of the way full
Chemical leavening agent
Poaching
34. Examples of thickeners used in baking can include:
Spice
Arrowroot - cornstarch and pectin
Peewee
The filling
35. A type of salt produced by evaporating seawater
your should never use an egg with a previously cracked shell
Sea salt
Herb
16 ounces
36. A fried egg with a partially set yolk is considered:
Cream
To use to un stick pasta
Easy
Marinating
37. To cook quickly in a small amount of fat is to:
Stromboli
Quiche
Saute
Sea salt
38. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Steaming - Poaching - Boiling - Stewing
Herb
Poaching
Steaming
39. Not a salt but contains salt like qualities with a protein like flavor
What is a crepe
Herb
What is MSG
1 tablespoon
40. Cinnamon is an example of an herb or a spice?
Sodium chloride
8 oz
Spice
Sea salt
41. A moist heat cooking method for foods like fish and chicken breasts
Poaching
What is texture
Sea salt
What is a crepe
42. The chemical name for table salt is;
Sodium chloride
New Orleans - Louisiana
Hoagies
Stromboli
43. The best time to pasta to the water is when:
The water is at a slow simmer
Easy
Panini
Spices
44. 1 pound is equal to:
Spices
16 ounces
They should be tightly wrapped and used with 2-3 days
Spice
45. Another name for a finger sandwich
tea sandwich
to the tooth - meaning slightly chewy
Marinating
Quiche
46. 1 cup is equal to:
Sea salt
Garnish
8 oz
The Earl of sandwich - John Montague
47. What are the 3 grades of eggs?
Herbs
A -AA -B
Weigh
Honey - molasses - and corn syrup
48. The shell of an egg has holes that allows it to 'breathe' in air
What does porous mean
Cook just to the point of being smooth and creamy
Rock salt - table salt - kosher salt - sea salt
Bouquet Garni
49. Another name for hero sandwiches
Arrowroot - cornstarch and pectin
The Earl of sandwich - John Montague
Hoagies
Sodium chloride
50. A delicate type of flour that has less protein in it for softer baked goods is:
Cake flour
Spice
Herbs
Panini
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