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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. A salt most preferred by chefs because it contains no additives
to the tooth - meaning slightly chewy
Kosher salt
Boiling
Cake flour
2. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
2 cups
Bouquet Garni
Herb
Honey - molasses - and corn syrup
3. The way a food feels when we bite into - touch it or cut it
Bouquet Garni
Weigh
Salt
What is texture
4. A baked egg dish is called this:
Quiche
to the tooth - meaning slightly chewy
Herbs
When bubbles rise and break at the surface
5. What are the 3 grades of eggs?
What is texture
A -AA -B
Sea salt
your should never use an egg with a previously cracked shell
6. Which color eggs are the most nutritional?
Brown and white have the same value
Honey - molasses - and corn syrup
What does porous mean
tea sandwich
7. The Cuban version a pressed sandwich
Black pepper
Cubano
Quiche
16 ounces
8. Another name for a finger sandwich
What is a poached egg
tea sandwich
To use to un stick pasta
Monte Cristo
9. The Italian version of a pressed sandwich
Rock salt - table salt - kosher salt - sea salt
Marinating
Panini
To use to un stick pasta
10. When should you flip pancakes during cooking?
Spices
Butter - Mayo - vegetable spreads
4 quarts
When bubbles rise and break at the surface
11. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
your should never use an egg with a previously cracked shell
Quiche
Quick breads
12. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Panini
Boiling
Spice
White pepper
13. Examples of spreads for sandwiches
Salt
to the tooth - meaning slightly chewy
Butter - Mayo - vegetable spreads
Herb
14. Examples of common baking sweeteners other than sugar can include:
Spices
Honey - molasses - and corn syrup
Cubano
Marinating
15. The chemical name for table salt is;
What is a crepe
Sodium chloride
A -AA -B
To use to un stick pasta
16. What are the five senses that contribute to how we taste food?
The filling
To use to un stick pasta
sight - smell - touch - hear - taste
The water is at a slow simmer
17. To cook quickly in a small amount of fat is to:
Hoagies
Saute
Bouquet Garni
Cook just to the point of being smooth and creamy
18. Decorative - edible accompaniment for sandwiches on plates
Brown and white have the same value
Chemical leavening agent
Garnish
Herbs
19. A combination of aromatic vegetables used to season dishes is called:
Weigh
Hoagies
Mirepoix
Honey - molasses - and corn syrup
20. 1 cup is equal to:
What is a crepe
1 tablespoon
Umami
8 oz
21. When draining pasta - the reason to reserve a cup of cooking water is to:
What is MSG
Easy
Bouquet Garni
To use to un stick pasta
22. Is one of the five tastes
Arrowroot - cornstarch and pectin
tea sandwich
Umami
Brown and white have the same value
23. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
The Earl of sandwich - John Montague
Cream
Steaming
1 tablespoon
24. Basil would be an example of an herb or a spice?
Salt
16 ounces
Herb
What is a poached egg
25. A type of salt produced by evaporating seawater
Herb
Honey - molasses - and corn syrup
2 cups
Sea salt
26. 1 pint is equal to :
2 cups
2 pints
Monte Cristo
Herbs
27. For best results when using fresh pastas
Black pepper
What is a crepe
They should be tightly wrapped and used with 2-3 days
What is texture
28. The best time to pasta to the water is when:
Quick breads
Peewee
The water is at a slow simmer
Poaching
29. Another name for a french pancake
What is a crepe
Poaching
Chemical leavening agent
Steaming
30. The shell of an egg has holes that allows it to 'breathe' in air
To use to un stick pasta
The water is at a slow simmer
Mirepoix
What does porous mean
31. A moist heat cooking method for foods like fish and chicken breasts
Poaching
Marinating
A -AA -B
Blanching
32. What is the smallest grade of egg?
Boiling
Peewee
White pepper
Bouquet Garni
33. A moist heat method is which food cooked just long enough to cook the outer layer
Blanching
tea sandwich
2 cups
Spice
34. How long should scrambled eggs be cooked?
Cook just to the point of being smooth and creamy
Ethylene
What is texture
Spices
35. Parsley is an example of an herb or a spice?
Herb
4 quarts
Sodium chloride
Sea salt
36. The leavening agent used in quick breads is a:
Black pepper
Butter - Mayo - vegetable spreads
Steaming
Chemical leavening agent
37. 1 pound is equal to:
16 ounces
1 tablespoon
What is a crepe
your should never use an egg with a previously cracked shell
38. Seasonings that come from the leaves and stems of plants
They should be tightly wrapped and used with 2-3 days
8 oz
to the tooth - meaning slightly chewy
Herbs
39. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
Spices
sight - smell - touch - hear - taste
Kosher salt
40. Another name for hero sandwiches
The Earl of sandwich - John Montague
Hoagies
What does porous mean
Saute
41. To cut into pieces less than 1/8 of an inch is called:
Cubano
Panini
Mincing
sight - smell - touch - hear - taste
42. Muffin - biscuits - pancakes and waffles are examples of:
Spice
Quick breads
Bouquet Garni
Garnish
43. Ginger is an example of an herb or a spice?
Rock salt - table salt - kosher salt - sea salt
Marinating
Cubano
Spice
44. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Mincing
To use to un stick pasta
Herb
45. What are 4 basic types of salt?
2 cups
2/3 of the way full
Rock salt - table salt - kosher salt - sea salt
Spice
46. 16 oz is equal to:
What is MSG
2 cups
Monte Cristo
Butter - Mayo - vegetable spreads
47. When can you use an egg with a crack in it from the carton?
Weigh
Mirepoix
The water is at a slow simmer
your should never use an egg with a previously cracked shell
48. What type of egg is cooked in simmering water?
What is a poached egg
Saute
sight - smell - touch - hear - taste
Herb
49. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Spice
Spice
White pepper
Weigh
50. To cook in a liquid where bubbles rise and break at the surface is called:
2/3 of the way full
Rock salt - table salt - kosher salt - sea salt
Herb
Boiling