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