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