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