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