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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 pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
White pepper
The water is at a slow simmer
What is a crepe
Black pepper
2. How long should scrambled eggs be cooked?
Cook just to the point of being smooth and creamy
Blanching
Cubano
Hoagies
3. The pepper that comes from the dried unripe berries of the pepper vine
Black pepper
What does porous mean
The filling
Easy
4. What are the 3 grades of eggs?
your should never use an egg with a previously cracked shell
What is MSG
What is a crepe
A -AA -B
5. Decorative - edible accompaniment for sandwiches on plates
Cream
Umami
Garnish
2 cups
6. What type of egg is cooked in simmering water?
When bubbles rise and break at the surface
sight - smell - touch - hear - taste
What is a poached egg
Stromboli
7. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
In the coldest part of the fridge
Brown and white have the same value
What does porous mean
Weigh
8. When draining pasta - the reason to reserve a cup of cooking water is to:
Quiche
2 pints
Cook just to the point of being smooth and creamy
To use to un stick pasta
9. Cinnamon is an example of an herb or a spice?
Hoagies
sight - smell - touch - hear - taste
Boiling
Spice
10. What are the five senses that contribute to how we taste food?
sight - smell - touch - hear - taste
Herb
What does porous mean
Herb
11. The shell of an egg has holes that allows it to 'breathe' in air
To use to un stick pasta
Herb
Easy
What does porous mean
12. When should you flip pancakes during cooking?
Arrowroot - cornstarch and pectin
What is MSG
Cook just to the point of being smooth and creamy
When bubbles rise and break at the surface
13. The Italian version of a pressed sandwich
Sodium chloride
2 cups
Panini
Spices
14. The best time to pasta to the water is when:
White pepper
The water is at a slow simmer
Spice
Cook just to the point of being smooth and creamy
15. The man credited with inventing the sandwich
Steaming
The Earl of sandwich - John Montague
Kosher salt
Herb
16. The way a food feels when we bite into - touch it or cut it
What is texture
Rock salt - table salt - kosher salt - sea salt
New Orleans - Louisiana
What is MSG
17. Another name for a french pancake
Butter - Mayo - vegetable spreads
2/3 of the way full
What is a crepe
Stromboli
18. 1 cup is equal to:
Brown and white have the same value
Garnish
8 oz
To use to un stick pasta
19. The Cuban version a pressed sandwich
What is a crepe
What is MSG
Cubano
Boiling
20. 1 gallon is equal to:
Panini
4 quarts
The water is at a slow simmer
Arrowroot - cornstarch and pectin
21. Examples of common baking sweeteners other than sugar can include:
to the tooth - meaning slightly chewy
Cream
Honey - molasses - and corn syrup
Peewee
22. A combination of aromatic vegetables used to season dishes is called:
White pepper
Mirepoix
They should be tightly wrapped and used with 2-3 days
The water is at a slow simmer
23. A baked egg dish is called this:
New Orleans - Louisiana
Quiche
What is a crepe
What is MSG
24. Not a salt but contains salt like qualities with a protein like flavor
What is MSG
16 ounces
Steaming - Poaching - Boiling - Stewing
Cubano
25. 1 quart is equal to:
Easy
Steaming
2 pints
Monte Cristo
26. A moist heat method is which food cooked just long enough to cook the outer layer
Spices
Saute
Blanching
Sodium chloride
27. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Cake flour
Marinating
Chemical leavening agent
Herb
28. The main attraction of the sandwich
The filling
Poaching
Herbs
What is a poached egg
29. The best place to store eggs
Herb
Spice
White pepper
In the coldest part of the fridge
30. 16 oz is equal to:
The water is at a slow simmer
Quick breads
Umami
2 cups
31. To cut into pieces less than 1/8 of an inch is called:
Easy
Mincing
Ethylene
Spice
32. Which should add to the pasta for best results during cooking? Oil or Salt?
Garnish
2 pints
Marinating
Salt
33. Another name for hero sandwiches
Saute
What is a poached egg
Hoagies
Boiling
34. A salt most preferred by chefs because it contains no additives
Rock salt - table salt - kosher salt - sea salt
In the coldest part of the fridge
1 tablespoon
Kosher salt
35. Parsley is an example of an herb or a spice?
What is a crepe
Herb
The water is at a slow simmer
Honey - molasses - and corn syrup
36. What are 4 basic types of salt?
Spices
Rock salt - table salt - kosher salt - sea salt
What is MSG
Mirepoix
37. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
The filling
Quiche
Butter - Mayo - vegetable spreads
Bouquet Garni
38. Examples of thickeners used in baking can include:
Arrowroot - cornstarch and pectin
The water is at a slow simmer
Parcooking
Marinating
39. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
In the coldest part of the fridge
A -AA -B
Chemical leavening agent
40. 1 pint is equal to :
2 cups
Weigh
Blanching
Marinating
41. A type of salt produced by evaporating seawater
8 oz
Blanching
New Orleans - Louisiana
Sea salt
42. Po'boys came from which state and famous city
Blanching
New Orleans - Louisiana
2 pints
Panini
43. The type of gas given off by certain types of fruits during the ripening process is called:
They should be tightly wrapped and used with 2-3 days
Cake flour
Ethylene
New Orleans - Louisiana
44. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Cream
Spice
The Earl of sandwich - John Montague
45. The chemical name for table salt is;
Garnish
A -AA -B
Sodium chloride
Kosher salt
46. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Steaming
Quiche
The filling
Cubano
47. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Rock salt - table salt - kosher salt - sea salt
Saute
What is texture
Stromboli
48. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
To use to un stick pasta
Weigh
Spices
Quiche
49. A delicate type of flour that has less protein in it for softer baked goods is:
Blanching
Cake flour
Umami
4 quarts
50. A moist heat cooking method for foods like fish and chicken breasts
What is texture
Poaching
To use to un stick pasta
Steaming