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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. Examples of spreads for sandwiches
Saute
Spice
Boiling
Butter - Mayo - vegetable spreads
2. The best time to pasta to the water is when:
Parcooking
to the tooth - meaning slightly chewy
Easy
The water is at a slow simmer
3. A moist heat method is which food cooked just long enough to cook the outer layer
Stromboli
4 quarts
A -AA -B
Blanching
4. Ginger is an example of an herb or a spice?
They should be tightly wrapped and used with 2-3 days
Spice
1 tablespoon
Boiling
5. To combine two foods together until smooth and creamy
Garnish
Cream
Sea salt
Parcooking
6. The shell of an egg has holes that allows it to 'breathe' in air
The water is at a slow simmer
What is texture
What does porous mean
Mincing
7. Which should add to the pasta for best results during cooking? Oil or Salt?
What is a crepe
Panini
Herbs
Salt
8. When should you flip pancakes during cooking?
Umami
Peewee
What is a poached egg
When bubbles rise and break at the surface
9. Muffin - biscuits - pancakes and waffles are examples of:
Quick breads
Marinating
Poaching
2 pints
10. Another name for a french pancake
What is a crepe
Poaching
Spice
Ethylene
11. To cook quickly in a small amount of fat is to:
Herb
Spice
Saute
Umami
12. The way a food feels when we bite into - touch it or cut it
Kosher salt
What is texture
Rock salt - table salt - kosher salt - sea salt
Herb
13. To cut into pieces less than 1/8 of an inch is called:
Steaming - Poaching - Boiling - Stewing
Mincing
Salt
Umami
14. A baked egg dish is called this:
Butter - Mayo - vegetable spreads
Bouquet Garni
Mirepoix
Quiche
15. What type of egg is cooked in simmering water?
What is a poached egg
Marinating
Arrowroot - cornstarch and pectin
Rock salt - table salt - kosher salt - sea salt
16. The leavening agent used in quick breads is a:
Chemical leavening agent
Cream
A -AA -B
2 cups
17. Po'boys came from which state and famous city
Mirepoix
Stromboli
1 tablespoon
New Orleans - Louisiana
18. Another name for hero sandwiches
sight - smell - touch - hear - taste
Poaching
To use to un stick pasta
Hoagies
19. 1 pint is equal to :
2 cups
Herb
Herb
Spice
20. For best results when using fresh pastas
tea sandwich
They should be tightly wrapped and used with 2-3 days
Stromboli
Cook just to the point of being smooth and creamy
21. The type of gas given off by certain types of fruits during the ripening process is called:
Herb
When bubbles rise and break at the surface
Steaming - Poaching - Boiling - Stewing
Ethylene
22. A fried egg with a partially set yolk is considered:
What is texture
Easy
Boiling
Rock salt - table salt - kosher salt - sea salt
23. 1 pound is equal to:
Monte Cristo
Garnish
Steaming
16 ounces
24. Another name for a finger sandwich
White pepper
Rock salt - table salt - kosher salt - sea salt
tea sandwich
Stromboli
25. 1 quart is equal to:
tea sandwich
Steaming
Poaching
2 pints
26. To cook in a liquid where bubbles rise and break at the surface is called:
Hoagies
Easy
Chemical leavening agent
Boiling
27. Which color eggs are the most nutritional?
Brown and white have the same value
Sea salt
Quick breads
They should be tightly wrapped and used with 2-3 days
28. The man credited with inventing the sandwich
Cook just to the point of being smooth and creamy
The Earl of sandwich - John Montague
Spices
Black pepper
29. 1 gallon is equal to:
What is MSG
your should never use an egg with a previously cracked shell
4 quarts
Herb
30. The Cuban version a pressed sandwich
Sea salt
Ethylene
16 ounces
Cubano
31. Chives are an example of an herb or a spice?
your should never use an egg with a previously cracked shell
Spice
Herb
When bubbles rise and break at the surface
32. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
Umami
Herb
Spices
33. The term 'al dente' refers to
Ethylene
Parcooking
to the tooth - meaning slightly chewy
Chemical leavening agent
34. Parsley is an example of an herb or a spice?
Arrowroot - cornstarch and pectin
Herb
Cubano
Poaching
35. 3 tsp is equal to:
Butter - Mayo - vegetable spreads
tea sandwich
Spice
1 tablespoon
36. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Mincing
Chemical leavening agent
Cream
White pepper
37. What are the 3 grades of eggs?
What is a poached egg
Parcooking
A -AA -B
Stromboli
38. A salt most preferred by chefs because it contains no additives
Kosher salt
What is texture
tea sandwich
Brown and white have the same value
39. Cinnamon is an example of an herb or a spice?
2 pints
Cook just to the point of being smooth and creamy
Spice
Honey - molasses - and corn syrup
40. 16 oz is equal to:
to the tooth - meaning slightly chewy
Honey - molasses - and corn syrup
2 cups
Weigh
41. Decorative - edible accompaniment for sandwiches on plates
They should be tightly wrapped and used with 2-3 days
Garnish
tea sandwich
16 ounces
42. What are 4 basic types of salt?
Easy
Rock salt - table salt - kosher salt - sea salt
Arrowroot - cornstarch and pectin
What does porous mean
43. Examples of common baking sweeteners other than sugar can include:
Chemical leavening agent
Honey - molasses - and corn syrup
Bouquet Garni
Peewee
44. The pepper that comes from the dried unripe berries of the pepper vine
Cubano
Easy
Marinating
Black pepper
45. Basil would be an example of an herb or a spice?
Mirepoix
2 cups
Herb
Sea salt
46. A combination of aromatic vegetables used to season dishes is called:
Mirepoix
2 cups
Bouquet Garni
White pepper
47. How long should scrambled eggs be cooked?
Cook just to the point of being smooth and creamy
8 oz
White pepper
Steaming - Poaching - Boiling - Stewing
48. What are the five senses that contribute to how we taste food?
The Earl of sandwich - John Montague
sight - smell - touch - hear - taste
To use to un stick pasta
Marinating
49. A type of salt produced by evaporating seawater
Sea salt
2 cups
What is MSG
Brown and white have the same value
50. A process of cooking part way - not to completion - to speed up service at a restaurant
What is texture
Marinating
Brown and white have the same value
Parcooking