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