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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 combine two foods together until smooth and creamy
Cream
Steaming - Poaching - Boiling - Stewing
Easy
sight - smell - touch - hear - taste
2. The shell of an egg has holes that allows it to 'breathe' in air
Boiling
A -AA -B
What does porous mean
Sodium chloride
3. What are the 3 grades of eggs?
The Earl of sandwich - John Montague
your should never use an egg with a previously cracked shell
Bouquet Garni
A -AA -B
4. The leavening agent used in quick breads is a:
Ethylene
Chemical leavening agent
Panini
Quiche
5. Not a salt but contains salt like qualities with a protein like flavor
Steaming - Poaching - Boiling - Stewing
Marinating
Herbs
What is MSG
6. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Arrowroot - cornstarch and pectin
What does porous mean
8 oz
Weigh
7. What is the smallest grade of egg?
4 quarts
Peewee
Easy
To use to un stick pasta
8. The type of gas given off by certain types of fruits during the ripening process is called:
Steaming - Poaching - Boiling - Stewing
Sodium chloride
Ethylene
Herb
9. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
Honey - molasses - and corn syrup
Sea salt
To use to un stick pasta
10. What are the five senses that contribute to how we taste food?
sight - smell - touch - hear - taste
Ethylene
What does porous mean
4 quarts
11. A moist heat cooking method for foods like fish and chicken breasts
Marinating
Steaming - Poaching - Boiling - Stewing
Poaching
sight - smell - touch - hear - taste
12. A salt most preferred by chefs because it contains no additives
A -AA -B
Peewee
Kosher salt
Parcooking
13. Examples of common baking sweeteners other than sugar can include:
Steaming
Honey - molasses - and corn syrup
Umami
Easy
14. To cut into pieces less than 1/8 of an inch is called:
Mincing
Marinating
Spices
New Orleans - Louisiana
15. When making muffins and filling the pans - fill the pan about:
your should never use an egg with a previously cracked shell
Saute
2 cups
2/3 of the way full
16. The best time to pasta to the water is when:
tea sandwich
Bouquet Garni
Herb
The water is at a slow simmer
17. The main attraction of the sandwich
The filling
The water is at a slow simmer
2 pints
Honey - molasses - and corn syrup
18. 1 pound is equal to:
16 ounces
Easy
Monte Cristo
Salt
19. To cook quickly in a small amount of fat is to:
Saute
Blanching
Cook just to the point of being smooth and creamy
Rock salt - table salt - kosher salt - sea salt
20. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Spices
Chemical leavening agent
Blanching
16 ounces
21. The man credited with inventing the sandwich
A -AA -B
Spice
The Earl of sandwich - John Montague
Spice
22. Is one of the five tastes
Spices
Umami
In the coldest part of the fridge
A -AA -B
23. 1 cup is equal to:
Umami
Steaming
8 oz
Herb
24. Chives are an example of an herb or a spice?
Butter - Mayo - vegetable spreads
Herb
Salt
What is texture
25. The Cuban version a pressed sandwich
8 oz
White pepper
Cubano
Poaching
26. When can you use an egg with a crack in it from the carton?
What is MSG
Parcooking
Umami
your should never use an egg with a previously cracked shell
27. Another name for hero sandwiches
Spices
Hoagies
Umami
Sea salt
28. The term 'al dente' refers to
Garnish
What is a crepe
Sodium chloride
to the tooth - meaning slightly chewy
29. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Salt
Stromboli
White pepper
Marinating
30. Muffin - biscuits - pancakes and waffles are examples of:
What is MSG
8 oz
Herbs
Quick breads
31. What type of egg is cooked in simmering water?
Marinating
What is a poached egg
Umami
Cubano
32. The chemical name for table salt is;
Chemical leavening agent
Sodium chloride
Rock salt - table salt - kosher salt - sea salt
The Earl of sandwich - John Montague
33. The Italian version of a pressed sandwich
Panini
Herb
Herb
1 tablespoon
34. 1 quart is equal to:
The Earl of sandwich - John Montague
to the tooth - meaning slightly chewy
Kosher salt
2 pints
35. A moist heat method is which food cooked just long enough to cook the outer layer
Steaming - Poaching - Boiling - Stewing
They should be tightly wrapped and used with 2-3 days
Blanching
White pepper
36. Po'boys came from which state and famous city
The filling
Poaching
What is a poached egg
New Orleans - Louisiana
37. Another name for a finger sandwich
tea sandwich
Chemical leavening agent
Herbs
to the tooth - meaning slightly chewy
38. How long should scrambled eggs be cooked?
What is MSG
Blanching
Cook just to the point of being smooth and creamy
Herb
39. Another name for a french pancake
What is MSG
What is a crepe
Easy
Sodium chloride
40. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Poaching
to the tooth - meaning slightly chewy
Marinating
8 oz
41. A baked egg dish is called this:
Quiche
Chemical leavening agent
Steaming
When bubbles rise and break at the surface
42. The best place to store eggs
Sea salt
Quiche
Steaming - Poaching - Boiling - Stewing
In the coldest part of the fridge
43. Decorative - edible accompaniment for sandwiches on plates
Garnish
Sea salt
Steaming - Poaching - Boiling - Stewing
To use to un stick pasta
44. A fried egg with a partially set yolk is considered:
Saute
Quiche
Easy
Black pepper
45. Examples of thickeners used in baking can include:
Sodium chloride
Arrowroot - cornstarch and pectin
Herb
What is texture
46. Seasonings that come from the leaves and stems of plants
Cook just to the point of being smooth and creamy
Cubano
Stromboli
Herbs
47. To cook in a liquid where bubbles rise and break at the surface is called:
sight - smell - touch - hear - taste
Cubano
Boiling
Spice
48. When should you flip pancakes during cooking?
Spices
What is a crepe
Ethylene
When bubbles rise and break at the surface
49. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Chemical leavening agent
Arrowroot - cornstarch and pectin
Cubano
Steaming
50. The pepper that comes from the dried unripe berries of the pepper vine
Poaching
What is MSG
Black pepper
Spices
Can you answer 50 questions in 15 minutes?
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