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