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