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