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