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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 man credited with inventing the sandwich
What is a crepe
The Earl of sandwich - John Montague
What is MSG
Kosher salt
2. 1 cup is equal to:
In the coldest part of the fridge
Sea salt
What is MSG
8 oz
3. Parsley is an example of an herb or a spice?
Herb
8 oz
2/3 of the way full
Cream
4. 1 quart is equal to:
The water is at a slow simmer
16 ounces
2 pints
Marinating
5. Not a salt but contains salt like qualities with a protein like flavor
to the tooth - meaning slightly chewy
Mirepoix
Cake flour
What is MSG
6. To cook in a liquid where bubbles rise and break at the surface is called:
Spice
Boiling
Panini
New Orleans - Louisiana
7. Examples of thickeners used in baking can include:
Cook just to the point of being smooth and creamy
to the tooth - meaning slightly chewy
Arrowroot - cornstarch and pectin
2 cups
8. When draining pasta - the reason to reserve a cup of cooking water is to:
What is texture
8 oz
To use to un stick pasta
2/3 of the way full
9. 1 pound is equal to:
Arrowroot - cornstarch and pectin
What is texture
Butter - Mayo - vegetable spreads
16 ounces
10. Another name for a finger sandwich
The water is at a slow simmer
To use to un stick pasta
4 quarts
tea sandwich
11. A combination of aromatic vegetables used to season dishes is called:
Mirepoix
To use to un stick pasta
your should never use an egg with a previously cracked shell
Black pepper
12. 1 pint is equal to :
tea sandwich
2 cups
In the coldest part of the fridge
Boiling
13. Which color eggs are the most nutritional?
Parcooking
Bouquet Garni
Brown and white have the same value
2/3 of the way full
14. The leavening agent used in quick breads is a:
Parcooking
What is a poached egg
Chemical leavening agent
2 cups
15. What type of egg is cooked in simmering water?
Spice
What is a poached egg
Easy
Sea salt
16. The best time to pasta to the water is when:
Brown and white have the same value
Spice
The water is at a slow simmer
4 quarts
17. How long should scrambled eggs be cooked?
Saute
Umami
Cook just to the point of being smooth and creamy
Peewee
18. Basil would be an example of an herb or a spice?
Herb
Spice
Sodium chloride
Arrowroot - cornstarch and pectin
19. The Italian version of a pressed sandwich
Chemical leavening agent
Panini
Sodium chloride
Arrowroot - cornstarch and pectin
20. Examples of common baking sweeteners other than sugar can include:
to the tooth - meaning slightly chewy
Honey - molasses - and corn syrup
Poaching
Steaming - Poaching - Boiling - Stewing
21. Another name for hero sandwiches
Arrowroot - cornstarch and pectin
Herb
Hoagies
sight - smell - touch - hear - taste
22. What are the 3 grades of eggs?
What does porous mean
White pepper
Butter - Mayo - vegetable spreads
A -AA -B
23. 3 tsp is equal to:
1 tablespoon
In the coldest part of the fridge
2 cups
What does porous mean
24. Decorative - edible accompaniment for sandwiches on plates
Butter - Mayo - vegetable spreads
Brown and white have the same value
Cook just to the point of being smooth and creamy
Garnish
25. For best results when using fresh pastas
Weigh
Mirepoix
Herb
They should be tightly wrapped and used with 2-3 days
26. A moist heat cooking method for foods like fish and chicken breasts
Poaching
To use to un stick pasta
They should be tightly wrapped and used with 2-3 days
Rock salt - table salt - kosher salt - sea salt
27. The main attraction of the sandwich
Sea salt
The filling
A -AA -B
White pepper
28. When can you use an egg with a crack in it from the carton?
Monte Cristo
Herbs
your should never use an egg with a previously cracked shell
2/3 of the way full
29. The Cuban version a pressed sandwich
sight - smell - touch - hear - taste
Cubano
The filling
Brown and white have the same value
30. What are 4 basic types of salt?
Brown and white have the same value
Herbs
Garnish
Rock salt - table salt - kosher salt - sea salt
31. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Weigh
To use to un stick pasta
Sea salt
Quick breads
32. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Cream
Cook just to the point of being smooth and creamy
to the tooth - meaning slightly chewy
White pepper
33. The term 'al dente' refers to
Panini
tea sandwich
2/3 of the way full
to the tooth - meaning slightly chewy
34. The type of gas given off by certain types of fruits during the ripening process is called:
Butter - Mayo - vegetable spreads
Sodium chloride
Ethylene
Quick breads
35. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
Herb
Quiche
Weigh
36. 1 gallon is equal to:
Monte Cristo
Boiling
They should be tightly wrapped and used with 2-3 days
4 quarts
37. Ginger is an example of an herb or a spice?
Spice
Chemical leavening agent
Panini
Cream
38. A moist heat method is which food cooked just long enough to cook the outer layer
Blanching
Sea salt
Mincing
Stromboli
39. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Marinating
Brown and white have the same value
Butter - Mayo - vegetable spreads
The filling
40. Another name for a french pancake
Rock salt - table salt - kosher salt - sea salt
What is a crepe
Sodium chloride
1 tablespoon
41. The shell of an egg has holes that allows it to 'breathe' in air
Garnish
2 cups
2 pints
What does porous mean
42. When should you flip pancakes during cooking?
2 pints
Herb
Monte Cristo
When bubbles rise and break at the surface
43. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Sodium chloride
To use to un stick pasta
Bouquet Garni
Cake flour
44. What are the five senses that contribute to how we taste food?
Garnish
sight - smell - touch - hear - taste
What does porous mean
Sea salt
45. Muffin - biscuits - pancakes and waffles are examples of:
What is texture
Spice
Kosher salt
Quick breads
46. Seasonings that come from the leaves and stems of plants
Kosher salt
Herbs
Ethylene
Cream
47. Name 4 Moist heat cooking methods
Steaming
Steaming - Poaching - Boiling - Stewing
Weigh
sight - smell - touch - hear - taste
48. Chives are an example of an herb or a spice?
A -AA -B
White pepper
Herb
Parcooking
49. A baked egg dish is called this:
2 pints
8 oz
Quiche
Steaming - Poaching - Boiling - Stewing
50. Is one of the five tastes
sight - smell - touch - hear - taste
Umami
Herbs
Kosher salt
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