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