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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. For best results when using fresh pastas
They should be tightly wrapped and used with 2-3 days
Steaming - Poaching - Boiling - Stewing
Arrowroot - cornstarch and pectin
Bouquet Garni
2. 1 gallon is equal to:
4 quarts
Quick breads
Sea salt
Ethylene
3. 1 pound is equal to:
16 ounces
Herbs
to the tooth - meaning slightly chewy
Garnish
4. Another name for a finger sandwich
Mincing
Brown and white have the same value
Poaching
tea sandwich
5. The main attraction of the sandwich
The filling
your should never use an egg with a previously cracked shell
What is texture
Peewee
6. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Garnish
Monte Cristo
New Orleans - Louisiana
Quiche
7. What are the 3 grades of eggs?
The Earl of sandwich - John Montague
A -AA -B
Brown and white have the same value
Herb
8. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
8 oz
Hoagies
Rock salt - table salt - kosher salt - sea salt
9. 1 quart is equal to:
Peewee
2 pints
2 cups
Butter - Mayo - vegetable spreads
10. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Mincing
Cook just to the point of being smooth and creamy
Bouquet Garni
Quiche
11. 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
Mincing
Mirepoix
to the tooth - meaning slightly chewy
12. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
A -AA -B
Herb
Herbs
13. Which should add to the pasta for best results during cooking? Oil or Salt?
to the tooth - meaning slightly chewy
The water is at a slow simmer
Salt
The filling
14. Ginger is an example of an herb or a spice?
Marinating
White pepper
Spice
What does porous mean
15. The shell of an egg has holes that allows it to 'breathe' in air
4 quarts
What does porous mean
Brown and white have the same value
Spice
16. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Quick breads
The water is at a slow simmer
2 pints
Spices
17. What type of egg is cooked in simmering water?
2 cups
Herb
Steaming - Poaching - Boiling - Stewing
What is a poached egg
18. Seasonings that come from the leaves and stems of plants
New Orleans - Louisiana
Monte Cristo
They should be tightly wrapped and used with 2-3 days
Herbs
19. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
To use to un stick pasta
your should never use an egg with a previously cracked shell
sight - smell - touch - hear - taste
20. The type of gas given off by certain types of fruits during the ripening process is called:
Mirepoix
Ethylene
1 tablespoon
16 ounces
21. 1 cup is equal to:
Bouquet Garni
Spice
8 oz
16 ounces
22. Which color eggs are the most nutritional?
Saute
Easy
Brown and white have the same value
What is a poached egg
23. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Black pepper
Spice
Weigh
What is MSG
24. The way a food feels when we bite into - touch it or cut it
Poaching
What is texture
2 cups
The water is at a slow simmer
25. The chemical name for table salt is;
Sea salt
Brown and white have the same value
Sodium chloride
Herb
26. Basil would be an example of an herb or a spice?
A -AA -B
Rock salt - table salt - kosher salt - sea salt
Boiling
Herb
27. 16 oz is equal to:
2 cups
1 tablespoon
Weigh
What is a crepe
28. A delicate type of flour that has less protein in it for softer baked goods is:
Cake flour
Saute
Steaming
New Orleans - Louisiana
29. The term 'al dente' refers to
to the tooth - meaning slightly chewy
Steaming - Poaching - Boiling - Stewing
tea sandwich
Quick breads
30. The man credited with inventing the sandwich
What is a crepe
The Earl of sandwich - John Montague
Mincing
Herbs
31. 1 pint is equal to :
Steaming - Poaching - Boiling - Stewing
2 cups
Panini
Ethylene
32. The best place to store eggs
Spice
In the coldest part of the fridge
4 quarts
The filling
33. A sandwich made from a rolled pizza crust and fillings and baked is called what:
What is a crepe
Stromboli
to the tooth - meaning slightly chewy
Marinating
34. Is one of the five tastes
Steaming - Poaching - Boiling - Stewing
When bubbles rise and break at the surface
Bouquet Garni
Umami
35. Another name for hero sandwiches
Hoagies
Weigh
Butter - Mayo - vegetable spreads
New Orleans - Louisiana
36. A moist heat cooking method for foods like fish and chicken breasts
Steaming - Poaching - Boiling - Stewing
What is texture
Poaching
Herbs
37. What are 4 basic types of salt?
Spice
Rock salt - table salt - kosher salt - sea salt
Herb
When bubbles rise and break at the surface
38. Examples of thickeners used in baking can include:
Arrowroot - cornstarch and pectin
Stromboli
They should be tightly wrapped and used with 2-3 days
Bouquet Garni
39. When should you flip pancakes during cooking?
sight - smell - touch - hear - taste
4 quarts
When bubbles rise and break at the surface
2 pints
40. Parsley is an example of an herb or a spice?
Spices
What is texture
Kosher salt
Herb
41. A fried egg with a partially set yolk is considered:
Herb
Herbs
Easy
Peewee
42. What are the five senses that contribute to how we taste food?
Mincing
Easy
What does porous mean
sight - smell - touch - hear - taste
43. A combination of aromatic vegetables used to season dishes is called:
Saute
Mirepoix
What is a poached egg
Marinating
44. A baked egg dish is called this:
Blanching
What is MSG
Quiche
Chemical leavening agent
45. When draining pasta - the reason to reserve a cup of cooking water is to:
2 cups
Butter - Mayo - vegetable spreads
To use to un stick pasta
Umami
46. The leavening agent used in quick breads is a:
Chemical leavening agent
Spice
What is MSG
Stromboli
47. The pepper that comes from the dried unripe berries of the pepper vine
Spice
2/3 of the way full
Parcooking
Black pepper
48. A type of salt produced by evaporating seawater
Spices
Quick breads
Herbs
Sea salt
49. A salt most preferred by chefs because it contains no additives
Peewee
What is a poached egg
Kosher salt
Herb
50. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Chemical leavening agent
Steaming
Spice
tea sandwich