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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.
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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. Decorative - edible accompaniment for sandwiches on plates
Herbs
Garnish
4 quarts
Bouquet Garni
2. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Umami
Herb
1 tablespoon
Stromboli
3. 1 pound is equal to:
The Earl of sandwich - John Montague
Spice
The water is at a slow simmer
16 ounces
4. What are the 3 grades of eggs?
Herb
Hoagies
What is a poached egg
A -AA -B
5. The best time to pasta to the water is when:
What is a poached egg
The water is at a slow simmer
Herb
Mirepoix
6. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Ethylene
White pepper
A -AA -B
8 oz
7. When can you use an egg with a crack in it from the carton?
Salt
2 cups
Marinating
your should never use an egg with a previously cracked shell
8. Basil would be an example of an herb or a spice?
The Earl of sandwich - John Montague
Herb
What does porous mean
1 tablespoon
9. The Cuban version a pressed sandwich
What is MSG
sight - smell - touch - hear - taste
Parcooking
Cubano
10. What is the smallest grade of egg?
Peewee
What is a crepe
Weigh
Cubano
11. Another name for a french pancake
Marinating
What is a crepe
Cream
Mirepoix
12. 1 pint is equal to :
Mincing
Boiling
Bouquet Garni
2 cups
13. When draining pasta - the reason to reserve a cup of cooking water is to:
Sea salt
Ethylene
They should be tightly wrapped and used with 2-3 days
To use to un stick pasta
14. A moist heat method is which food cooked just long enough to cook the outer layer
Blanching
your should never use an egg with a previously cracked shell
Herb
Cream
15. Examples of common baking sweeteners other than sugar can include:
Butter - Mayo - vegetable spreads
Stromboli
Honey - molasses - and corn syrup
Monte Cristo
16. Parsley is an example of an herb or a spice?
Herb
They should be tightly wrapped and used with 2-3 days
Cake flour
Spices
17. 1 quart is equal to:
Bouquet Garni
Cubano
2 pints
What is a crepe
18. The Italian version of a pressed sandwich
Herb
Panini
Ethylene
Herbs
19. How long should scrambled eggs be cooked?
Boiling
Cook just to the point of being smooth and creamy
Quick breads
Cubano
20. Ginger is an example of an herb or a spice?
What is texture
Panini
They should be tightly wrapped and used with 2-3 days
Spice
21. Chives are an example of an herb or a spice?
White pepper
What is a poached egg
Herb
Chemical leavening agent
22. A moist heat cooking method for foods like fish and chicken breasts
Poaching
Spices
8 oz
New Orleans - Louisiana
23. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Ethylene
Bouquet Garni
Hoagies
Salt
24. To cut into pieces less than 1/8 of an inch is called:
Honey - molasses - and corn syrup
Saute
Mincing
2 pints
25. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Chemical leavening agent
They should be tightly wrapped and used with 2-3 days
Quiche
Marinating
26. What are the five senses that contribute to how we taste food?
Cake flour
2/3 of the way full
Sodium chloride
sight - smell - touch - hear - taste
27. When should you flip pancakes during cooking?
Brown and white have the same value
When bubbles rise and break at the surface
Spice
Weigh
28. The man credited with inventing the sandwich
The Earl of sandwich - John Montague
Steaming - Poaching - Boiling - Stewing
Parcooking
A -AA -B
29. Cinnamon is an example of an herb or a spice?
Spice
Herbs
1 tablespoon
Herb
30. A baked egg dish is called this:
The Earl of sandwich - John Montague
Quiche
to the tooth - meaning slightly chewy
Spice
31. When making muffins and filling the pans - fill the pan about:
Brown and white have the same value
sight - smell - touch - hear - taste
2/3 of the way full
Cubano
32. A fried egg with a partially set yolk is considered:
The Earl of sandwich - John Montague
Monte Cristo
Easy
Saute
33. The leavening agent used in quick breads is a:
Spice
Poaching
Chemical leavening agent
2 cups
34. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Spice
Monte Cristo
Poaching
Mincing
35. The way a food feels when we bite into - touch it or cut it
What is texture
When bubbles rise and break at the surface
Sodium chloride
The Earl of sandwich - John Montague
36. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Spices
Mincing
Marinating
Spice
37. Name 4 Moist heat cooking methods
Steaming - Poaching - Boiling - Stewing
16 ounces
Blanching
tea sandwich
38. A type of salt produced by evaporating seawater
Quiche
White pepper
Sea salt
Spice
39. What are 4 basic types of salt?
Rock salt - table salt - kosher salt - sea salt
Cubano
2 cups
What is a poached egg
40. Examples of spreads for sandwiches
The water is at a slow simmer
your should never use an egg with a previously cracked shell
Butter - Mayo - vegetable spreads
What is a crepe
41. The main attraction of the sandwich
Ethylene
The Earl of sandwich - John Montague
The filling
8 oz
42. To combine two foods together until smooth and creamy
Arrowroot - cornstarch and pectin
Cream
Steaming - Poaching - Boiling - Stewing
Poaching
43. Muffin - biscuits - pancakes and waffles are examples of:
To use to un stick pasta
Ethylene
Quick breads
Cream
44. The type of gas given off by certain types of fruits during the ripening process is called:
Weigh
In the coldest part of the fridge
Hoagies
Ethylene
45. The shell of an egg has holes that allows it to 'breathe' in air
Boiling
What does porous mean
tea sandwich
Arrowroot - cornstarch and pectin
46. A combination of aromatic vegetables used to season dishes is called:
To use to un stick pasta
Sea salt
In the coldest part of the fridge
Mirepoix
47. 1 cup is equal to:
Panini
8 oz
White pepper
Herb
48. The chemical name for table salt is;
Sodium chloride
4 quarts
Mirepoix
Blanching
49. To cook in a liquid where bubbles rise and break at the surface is called:
To use to un stick pasta
Boiling
What does porous mean
Umami
50. 3 tsp is equal to:
Black pepper
Sodium chloride
Marinating
1 tablespoon
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