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