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