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