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