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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
Peewee
The Earl of sandwich - John Montague
Marinating
Stromboli
2. Another name for a french pancake
Garnish
What is a crepe
Quiche
8 oz
3. A moist heat method is which food cooked just long enough to cook the outer layer
Ethylene
sight - smell - touch - hear - taste
Blanching
Hoagies
4. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
The Earl of sandwich - John Montague
What does porous mean
4 quarts
Spices
5. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
New Orleans - Louisiana
Parcooking
Brown and white have the same value
Bouquet Garni
6. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Marinating
Brown and white have the same value
Honey - molasses - and corn syrup
2 cups
7. When can you use an egg with a crack in it from the carton?
Rock salt - table salt - kosher salt - sea salt
Bouquet Garni
Marinating
your should never use an egg with a previously cracked shell
8. A salt most preferred by chefs because it contains no additives
Stromboli
The water is at a slow simmer
Kosher salt
Mirepoix
9. What type of egg is cooked in simmering water?
Monte Cristo
Black pepper
What is a poached egg
Blanching
10. 1 quart is equal to:
2 pints
Parcooking
Umami
Butter - Mayo - vegetable spreads
11. What is the smallest grade of egg?
4 quarts
Peewee
Herb
Cake flour
12. How long should scrambled eggs be cooked?
Cubano
Cook just to the point of being smooth and creamy
Kosher salt
Rock salt - table salt - kosher salt - sea salt
13. The leavening agent used in quick breads is a:
Chemical leavening agent
to the tooth - meaning slightly chewy
1 tablespoon
Cake flour
14. 1 pint is equal to :
Brown and white have the same value
2 cups
Ethylene
4 quarts
15. What are the five senses that contribute to how we taste food?
Garnish
sight - smell - touch - hear - taste
Chemical leavening agent
Hoagies
16. Another name for a finger sandwich
Black pepper
tea sandwich
A -AA -B
Panini
17. 1 gallon is equal to:
4 quarts
Quick breads
8 oz
Steaming
18. To cook in a liquid where bubbles rise and break at the surface is called:
Black pepper
Boiling
Cake flour
2/3 of the way full
19. Examples of spreads for sandwiches
Butter - Mayo - vegetable spreads
Boiling
When bubbles rise and break at the surface
to the tooth - meaning slightly chewy
20. Po'boys came from which state and famous city
your should never use an egg with a previously cracked shell
Herb
What is texture
New Orleans - Louisiana
21. The shell of an egg has holes that allows it to 'breathe' in air
What does porous mean
Easy
Spice
Cake flour
22. When making muffins and filling the pans - fill the pan about:
Salt
2/3 of the way full
Herbs
tea sandwich
23. 3 tsp is equal to:
When bubbles rise and break at the surface
Herb
1 tablespoon
Salt
24. The pepper that comes from the dried unripe berries of the pepper vine
Cubano
Spice
Quick breads
Black pepper
25. What are the 3 grades of eggs?
Bouquet Garni
Steaming - Poaching - Boiling - Stewing
A -AA -B
Garnish
26. To cut into pieces less than 1/8 of an inch is called:
What is MSG
Mincing
Quick breads
Easy
27. The type of gas given off by certain types of fruits during the ripening process is called:
Poaching
your should never use an egg with a previously cracked shell
Ethylene
Quick breads
28. Examples of thickeners used in baking can include:
16 ounces
4 quarts
Arrowroot - cornstarch and pectin
Marinating
29. A process of cooking part way - not to completion - to speed up service at a restaurant
2/3 of the way full
Cook just to the point of being smooth and creamy
Parcooking
Honey - molasses - and corn syrup
30. When draining pasta - the reason to reserve a cup of cooking water is to:
8 oz
To use to un stick pasta
New Orleans - Louisiana
Arrowroot - cornstarch and pectin
31. Basil would be an example of an herb or a spice?
Kosher salt
Herb
What is texture
Bouquet Garni
32. To combine two foods together until smooth and creamy
Cream
Honey - molasses - and corn syrup
2/3 of the way full
Arrowroot - cornstarch and pectin
33. Chives are an example of an herb or a spice?
Steaming
Herb
tea sandwich
Sea salt
34. The Cuban version a pressed sandwich
Cubano
The water is at a slow simmer
Bouquet Garni
sight - smell - touch - hear - taste
35. A combination of aromatic vegetables used to season dishes is called:
Cake flour
Herb
Mirepoix
tea sandwich
36. Ginger is an example of an herb or a spice?
Spice
Mincing
2 cups
Boiling
37. The way a food feels when we bite into - touch it or cut it
your should never use an egg with a previously cracked shell
2 pints
What is a poached egg
What is texture
38. A sandwich made from a rolled pizza crust and fillings and baked is called what:
2 cups
Stromboli
Monte Cristo
Saute
39. A baked egg dish is called this:
Stromboli
Poaching
Mirepoix
Quiche
40. A delicate type of flour that has less protein in it for softer baked goods is:
Stromboli
Herb
New Orleans - Louisiana
Cake flour
41. A moist heat cooking method for foods like fish and chicken breasts
2 pints
Poaching
Arrowroot - cornstarch and pectin
Boiling
42. The main attraction of the sandwich
sight - smell - touch - hear - taste
Poaching
Steaming - Poaching - Boiling - Stewing
The filling
43. Is one of the five tastes
Umami
Garnish
Salt
Ethylene
44. Parsley is an example of an herb or a spice?
What does porous mean
Quiche
Herb
Stromboli
45. 1 pound is equal to:
Stromboli
Cook just to the point of being smooth and creamy
Spice
16 ounces
46. A type of salt produced by evaporating seawater
Quick breads
A -AA -B
Stromboli
Sea salt
47. For best results when using fresh pastas
Umami
Arrowroot - cornstarch and pectin
They should be tightly wrapped and used with 2-3 days
Spices
48. Another name for hero sandwiches
Boiling
Hoagies
Steaming
Kosher salt
49. Examples of common baking sweeteners other than sugar can include:
Herb
1 tablespoon
Spice
Honey - molasses - and corn syrup
50. What are 4 basic types of salt?
Cubano
Cake flour
Sodium chloride
Rock salt - table salt - kosher salt - sea salt