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