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