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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. 1 gallon is equal to:
4 quarts
Herb
1 tablespoon
Honey - molasses - and corn syrup
2. The way a food feels when we bite into - touch it or cut it
Steaming
What is texture
White pepper
What does porous mean
3. Basil would be an example of an herb or a spice?
What is a poached egg
Herb
Saute
Cake flour
4. 1 pint is equal to :
In the coldest part of the fridge
Rock salt - table salt - kosher salt - sea salt
2 cups
Cake flour
5. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Marinating
What is a crepe
Spice
Steaming
6. The man credited with inventing the sandwich
your should never use an egg with a previously cracked shell
Saute
The Earl of sandwich - John Montague
White pepper
7. A process of cooking part way - not to completion - to speed up service at a restaurant
Spice
Sea salt
Parcooking
Boiling
8. The best place to store eggs
In the coldest part of the fridge
Quick breads
Blanching
Ethylene
9. 1 cup is equal to:
Bouquet Garni
2 pints
New Orleans - Louisiana
8 oz
10. What are the five senses that contribute to how we taste food?
Honey - molasses - and corn syrup
Stromboli
sight - smell - touch - hear - taste
What is MSG
11. Seasonings that come from the leaves and stems of plants
1 tablespoon
Quick breads
Herbs
4 quarts
12. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Steaming
4 quarts
Sea salt
Sodium chloride
13. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
When bubbles rise and break at the surface
Honey - molasses - and corn syrup
What does porous mean
14. A fried egg with a partially set yolk is considered:
Salt
Easy
Quiche
Arrowroot - cornstarch and pectin
15. 16 oz is equal to:
2 cups
4 quarts
What is a crepe
In the coldest part of the fridge
16. The Italian version of a pressed sandwich
What is texture
The filling
Peewee
Panini
17. The main attraction of the sandwich
Marinating
The filling
Boiling
Honey - molasses - and corn syrup
18. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Peewee
Stromboli
to the tooth - meaning slightly chewy
2 cups
19. What are 4 basic types of salt?
Rock salt - table salt - kosher salt - sea salt
The filling
Spices
When bubbles rise and break at the surface
20. A type of salt produced by evaporating seawater
Steaming - Poaching - Boiling - Stewing
Sea salt
Herb
Sodium chloride
21. Chives are an example of an herb or a spice?
Saute
2 pints
The filling
Herb
22. The leavening agent used in quick breads is a:
Herb
Chemical leavening agent
Butter - Mayo - vegetable spreads
Sodium chloride
23. Examples of common baking sweeteners other than sugar can include:
Parcooking
Honey - molasses - and corn syrup
Butter - Mayo - vegetable spreads
Peewee
24. Another name for hero sandwiches
To use to un stick pasta
Panini
Poaching
Hoagies
25. When draining pasta - the reason to reserve a cup of cooking water is to:
Garnish
Steaming
To use to un stick pasta
What is a crepe
26. The best time to pasta to the water is when:
What is a crepe
Bouquet Garni
Sodium chloride
The water is at a slow simmer
27. Examples of spreads for sandwiches
Honey - molasses - and corn syrup
2/3 of the way full
Butter - Mayo - vegetable spreads
Cubano
28. A moist heat cooking method for foods like fish and chicken breasts
Sea salt
16 ounces
Poaching
your should never use an egg with a previously cracked shell
29. Po'boys came from which state and famous city
2 cups
What is MSG
tea sandwich
New Orleans - Louisiana
30. The term 'al dente' refers to
to the tooth - meaning slightly chewy
Spice
Hoagies
Peewee
31. To cook quickly in a small amount of fat is to:
White pepper
Salt
Saute
New Orleans - Louisiana
32. The type of gas given off by certain types of fruits during the ripening process is called:
Ethylene
Panini
Blanching
Umami
33. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Quiche
To use to un stick pasta
Spices
Cake flour
34. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Quiche
tea sandwich
2 pints
Bouquet Garni
35. A moist heat method is which food cooked just long enough to cook the outer layer
Garnish
Blanching
Black pepper
Spice
36. A salt most preferred by chefs because it contains no additives
Parcooking
Easy
Blanching
Kosher salt
37. 3 tsp is equal to:
2 cups
Sodium chloride
What is a crepe
1 tablespoon
38. Examples of thickeners used in baking can include:
What is MSG
Parcooking
Arrowroot - cornstarch and pectin
2 cups
39. Is one of the five tastes
Sodium chloride
Kosher salt
Black pepper
Umami
40. How long should scrambled eggs be cooked?
Poaching
Stromboli
Cook just to the point of being smooth and creamy
Cream
41. What are the 3 grades of eggs?
A -AA -B
Herbs
8 oz
To use to un stick pasta
42. Ginger is an example of an herb or a spice?
Ethylene
Herb
Spice
Hoagies
43. When can you use an egg with a crack in it from the carton?
Black pepper
your should never use an egg with a previously cracked shell
Easy
Herb
44. Not a salt but contains salt like qualities with a protein like flavor
They should be tightly wrapped and used with 2-3 days
Peewee
tea sandwich
What is MSG
45. The Cuban version a pressed sandwich
They should be tightly wrapped and used with 2-3 days
Cubano
A -AA -B
1 tablespoon
46. 1 quart is equal to:
Black pepper
Parcooking
Quiche
2 pints
47. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Weigh
2 pints
What is a crepe
Black pepper
48. 1 pound is equal to:
Honey - molasses - and corn syrup
16 ounces
1 tablespoon
New Orleans - Louisiana
49. Another name for a french pancake
Poaching
The filling
What is a crepe
They should be tightly wrapped and used with 2-3 days
50. Cinnamon is an example of an herb or a spice?
Honey - molasses - and corn syrup
Parcooking
Black pepper
Spice
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