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