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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. When should you flip pancakes during cooking?
Quiche
Bouquet Garni
When bubbles rise and break at the surface
Hoagies
2. The chemical name for table salt is;
Sodium chloride
Black pepper
Steaming - Poaching - Boiling - Stewing
16 ounces
3. Another name for hero sandwiches
A -AA -B
Spice
Quick breads
Hoagies
4. How long should scrambled eggs be cooked?
Saute
What is MSG
Cook just to the point of being smooth and creamy
Umami
5. The way a food feels when we bite into - touch it or cut it
What is texture
Kosher salt
Chemical leavening agent
White pepper
6. A process of cooking part way - not to completion - to speed up service at a restaurant
They should be tightly wrapped and used with 2-3 days
Steaming
Butter - Mayo - vegetable spreads
Parcooking
7. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Chemical leavening agent
Rock salt - table salt - kosher salt - sea salt
Weigh
Spices
8. Which should add to the pasta for best results during cooking? Oil or Salt?
What does porous mean
1 tablespoon
Salt
What is texture
9. To combine two foods together until smooth and creamy
To use to un stick pasta
Cream
Honey - molasses - and corn syrup
Black pepper
10. A salt most preferred by chefs because it contains no additives
Cook just to the point of being smooth and creamy
Kosher salt
Herb
Stromboli
11. 1 pint is equal to :
When bubbles rise and break at the surface
White pepper
2 cups
Bouquet Garni
12. For best results when using fresh pastas
Spices
White pepper
Sea salt
They should be tightly wrapped and used with 2-3 days
13. A delicate type of flour that has less protein in it for softer baked goods is:
When bubbles rise and break at the surface
Black pepper
2 cups
Cake flour
14. A moist heat method is which food cooked just long enough to cook the outer layer
Herb
Blanching
White pepper
Hoagies
15. What type of egg is cooked in simmering water?
Quick breads
In the coldest part of the fridge
Brown and white have the same value
What is a poached egg
16. 1 pound is equal to:
Quiche
When bubbles rise and break at the surface
Herb
16 ounces
17. Basil would be an example of an herb or a spice?
Herb
Bouquet Garni
Blanching
A -AA -B
18. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
What is a crepe
Quiche
Cubano
White pepper
19. Examples of common baking sweeteners other than sugar can include:
What is texture
Parcooking
Cubano
Honey - molasses - and corn syrup
20. When draining pasta - the reason to reserve a cup of cooking water is to:
To use to un stick pasta
Weigh
Monte Cristo
Ethylene
21. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Ethylene
Sea salt
What is texture
22. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
White pepper
Steaming
Salt
When bubbles rise and break at the surface
23. A baked egg dish is called this:
Quiche
to the tooth - meaning slightly chewy
Butter - Mayo - vegetable spreads
Bouquet Garni
24. 3 tsp is equal to:
Sea salt
Stromboli
4 quarts
1 tablespoon
25. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Poaching
Monte Cristo
2 pints
They should be tightly wrapped and used with 2-3 days
26. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
sight - smell - touch - hear - taste
Bouquet Garni
Hoagies
Steaming
27. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
4 quarts
What does porous mean
Quiche
28. Seasonings that come from the leaves and stems of plants
Cake flour
Herbs
Umami
Steaming
29. The shell of an egg has holes that allows it to 'breathe' in air
What does porous mean
Garnish
Saute
Mirepoix
30. A fried egg with a partially set yolk is considered:
Easy
Weigh
8 oz
White pepper
31. A moist heat cooking method for foods like fish and chicken breasts
Poaching
What is a poached egg
The filling
tea sandwich
32. The Cuban version a pressed sandwich
1 tablespoon
Garnish
Cubano
New Orleans - Louisiana
33. 1 cup is equal to:
Cubano
What does porous mean
Black pepper
8 oz
34. 1 quart is equal to:
The filling
2 pints
Stromboli
Easy
35. A combination of aromatic vegetables used to season dishes is called:
Mirepoix
Cubano
to the tooth - meaning slightly chewy
Salt
36. Po'boys came from which state and famous city
to the tooth - meaning slightly chewy
Quiche
Chemical leavening agent
New Orleans - Louisiana
37. To cook in a liquid where bubbles rise and break at the surface is called:
2/3 of the way full
Boiling
When bubbles rise and break at the surface
Sodium chloride
38. The Italian version of a pressed sandwich
Peewee
The Earl of sandwich - John Montague
Panini
Cream
39. 1 gallon is equal to:
Spice
8 oz
4 quarts
The water is at a slow simmer
40. Is one of the five tastes
Herb
Panini
When bubbles rise and break at the surface
Umami
41. The leavening agent used in quick breads is a:
Spice
Chemical leavening agent
When bubbles rise and break at the surface
Arrowroot - cornstarch and pectin
42. The best time to pasta to the water is when:
Honey - molasses - and corn syrup
The water is at a slow simmer
Sodium chloride
Rock salt - table salt - kosher salt - sea salt
43. Another name for a french pancake
What is a crepe
Quiche
your should never use an egg with a previously cracked shell
Marinating
44. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Boiling
Spice
Marinating
The water is at a slow simmer
45. Another name for a finger sandwich
In the coldest part of the fridge
Cream
tea sandwich
Sea salt
46. To cut into pieces less than 1/8 of an inch is called:
Mincing
Hoagies
Quiche
Arrowroot - cornstarch and pectin
47. When making muffins and filling the pans - fill the pan about:
Umami
Mirepoix
2/3 of the way full
Sea salt
48. The type of gas given off by certain types of fruits during the ripening process is called:
Ethylene
To use to un stick pasta
Herbs
Parcooking
49. The pepper that comes from the dried unripe berries of the pepper vine
Black pepper
Honey - molasses - and corn syrup
Salt
Boiling
50. Parsley is an example of an herb or a spice?
Herb
Monte Cristo
Poaching
To use to un stick pasta