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