SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 way a food feels when we bite into - touch it or cut it
Saute
Steaming - Poaching - Boiling - Stewing
What is texture
2/3 of the way full
2. 1 pint is equal to :
16 ounces
Herb
The Earl of sandwich - John Montague
2 cups
3. Examples of spreads for sandwiches
The water is at a slow simmer
Spices
Butter - Mayo - vegetable spreads
The filling
4. Examples of thickeners used in baking can include:
What is a crepe
Easy
Arrowroot - cornstarch and pectin
Salt
5. A fried egg with a partially set yolk is considered:
Easy
Spice
Monte Cristo
Hoagies
6. 1 gallon is equal to:
4 quarts
Blanching
Sodium chloride
Ethylene
7. 16 oz is equal to:
1 tablespoon
New Orleans - Louisiana
Stromboli
2 cups
8. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Rock salt - table salt - kosher salt - sea salt
Stromboli
Saute
What does porous mean
9. To combine two foods together until smooth and creamy
1 tablespoon
2 pints
The Earl of sandwich - John Montague
Cream
10. A moist heat method is which food cooked just long enough to cook the outer layer
16 ounces
to the tooth - meaning slightly chewy
Hoagies
Blanching
11. The type of gas given off by certain types of fruits during the ripening process is called:
Sodium chloride
The filling
Ethylene
Poaching
12. What are the five senses that contribute to how we taste food?
The Earl of sandwich - John Montague
sight - smell - touch - hear - taste
to the tooth - meaning slightly chewy
What is a poached egg
13. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
1 tablespoon
A -AA -B
White pepper
Panini
14. Seasonings that come from the leaves and stems of plants
2 cups
Herbs
Spices
your should never use an egg with a previously cracked shell
15. The chemical name for table salt is;
4 quarts
What does porous mean
Sodium chloride
What is MSG
16. The term 'al dente' refers to
Marinating
Cake flour
What is a crepe
to the tooth - meaning slightly chewy
17. The shell of an egg has holes that allows it to 'breathe' in air
The water is at a slow simmer
Brown and white have the same value
What does porous mean
Steaming - Poaching - Boiling - Stewing
18. The Italian version of a pressed sandwich
Panini
Garnish
Bouquet Garni
Salt
19. The Cuban version a pressed sandwich
Cubano
Herb
A -AA -B
2 pints
20. The man credited with inventing the sandwich
16 ounces
The Earl of sandwich - John Montague
Kosher salt
Mirepoix
21. Parsley is an example of an herb or a spice?
A -AA -B
16 ounces
Herb
Stromboli
22. Is one of the five tastes
Umami
Cook just to the point of being smooth and creamy
Blanching
Rock salt - table salt - kosher salt - sea salt
23. A type of salt produced by evaporating seawater
What is a crepe
to the tooth - meaning slightly chewy
sight - smell - touch - hear - taste
Sea salt
24. A moist heat cooking method for foods like fish and chicken breasts
Monte Cristo
2/3 of the way full
Quiche
Poaching
25. 1 pound is equal to:
your should never use an egg with a previously cracked shell
New Orleans - Louisiana
Peewee
16 ounces
26. Ginger is an example of an herb or a spice?
2 cups
sight - smell - touch - hear - taste
Spice
Easy
27. What are the 3 grades of eggs?
A -AA -B
Cook just to the point of being smooth and creamy
2/3 of the way full
Brown and white have the same value
28. 1 quart is equal to:
Parcooking
sight - smell - touch - hear - taste
2 pints
Garnish
29. Another name for a french pancake
Boiling
Kosher salt
Bouquet Garni
What is a crepe
30. Which color eggs are the most nutritional?
Cubano
Easy
Brown and white have the same value
What is texture
31. The best place to store eggs
Herb
In the coldest part of the fridge
Butter - Mayo - vegetable spreads
Cream
32. A combination of aromatic vegetables used to season dishes is called:
Panini
Mirepoix
Garnish
New Orleans - Louisiana
33. Chives are an example of an herb or a spice?
Salt
What is MSG
Black pepper
Herb
34. Which should add to the pasta for best results during cooking? Oil or Salt?
Blanching
Salt
Sea salt
Marinating
35. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Spices
Cream
Umami
Rock salt - table salt - kosher salt - sea salt
36. To cut into pieces less than 1/8 of an inch is called:
Mincing
4 quarts
your should never use an egg with a previously cracked shell
Cubano
37. Not a salt but contains salt like qualities with a protein like flavor
What is MSG
Chemical leavening agent
Herbs
Quick breads
38. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Mincing
What is a poached egg
1 tablespoon
Marinating
39. Decorative - edible accompaniment for sandwiches on plates
2 pints
Spice
Garnish
1 tablespoon
40. The pepper that comes from the dried unripe berries of the pepper vine
What is a crepe
Black pepper
Herb
Bouquet Garni
41. What are 4 basic types of salt?
Boiling
Bouquet Garni
Black pepper
Rock salt - table salt - kosher salt - sea salt
42. Po'boys came from which state and famous city
New Orleans - Louisiana
What does porous mean
The Earl of sandwich - John Montague
They should be tightly wrapped and used with 2-3 days
43. Muffin - biscuits - pancakes and waffles are examples of:
Blanching
Spice
Quick breads
What is a poached egg
44. The best time to pasta to the water is when:
White pepper
To use to un stick pasta
The water is at a slow simmer
Herbs
45. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
2 pints
Steaming
Herb
Herbs
46. The leavening agent used in quick breads is a:
Spices
sight - smell - touch - hear - taste
Chemical leavening agent
Spice
47. Another name for a finger sandwich
Spice
tea sandwich
Garnish
Umami
48. 1 cup is equal to:
tea sandwich
sight - smell - touch - hear - taste
Herb
8 oz
49. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Spice
Blanching
Monte Cristo
Black pepper
50. To cook in a liquid where bubbles rise and break at the surface is called:
Ethylene
Boiling
Quick breads
1 tablespoon