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