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