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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. A salt most preferred by chefs because it contains no additives
Blanching
Kosher salt
Honey - molasses - and corn syrup
They should be tightly wrapped and used with 2-3 days
2. Which should add to the pasta for best results during cooking? Oil or Salt?
Salt
Sodium chloride
Garnish
Herb
3. A moist heat cooking method for foods like fish and chicken breasts
Marinating
Steaming - Poaching - Boiling - Stewing
Poaching
2/3 of the way full
4. A delicate type of flour that has less protein in it for softer baked goods is:
They should be tightly wrapped and used with 2-3 days
Cake flour
your should never use an egg with a previously cracked shell
A -AA -B
5. What is the smallest grade of egg?
Monte Cristo
2 cups
Cubano
Peewee
6. What are the five senses that contribute to how we taste food?
sight - smell - touch - hear - taste
Poaching
Bouquet Garni
Hoagies
7. 1 cup is equal to:
8 oz
What is a poached egg
Sodium chloride
Ethylene
8. Decorative - edible accompaniment for sandwiches on plates
New Orleans - Louisiana
Marinating
Garnish
2 cups
9. A type of salt produced by evaporating seawater
Bouquet Garni
They should be tightly wrapped and used with 2-3 days
The filling
Sea salt
10. Which color eggs are the most nutritional?
1 tablespoon
Brown and white have the same value
Cook just to the point of being smooth and creamy
Stromboli
11. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Quick breads
What is a crepe
sight - smell - touch - hear - taste
Monte Cristo
12. What are 4 basic types of salt?
sight - smell - touch - hear - taste
to the tooth - meaning slightly chewy
Rock salt - table salt - kosher salt - sea salt
Quick breads
13. 1 gallon is equal to:
4 quarts
In the coldest part of the fridge
Quick breads
Butter - Mayo - vegetable spreads
14. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
your should never use an egg with a previously cracked shell
Spices
Parcooking
Blanching
15. For best results when using fresh pastas
Herbs
They should be tightly wrapped and used with 2-3 days
Arrowroot - cornstarch and pectin
In the coldest part of the fridge
16. Another name for a french pancake
Herbs
What is a crepe
Monte Cristo
Black pepper
17. The pepper that comes from the dried unripe berries of the pepper vine
In the coldest part of the fridge
Cake flour
Black pepper
Umami
18. What are the 3 grades of eggs?
A -AA -B
What is a crepe
The Earl of sandwich - John Montague
Quick breads
19. Not a salt but contains salt like qualities with a protein like flavor
Steaming
4 quarts
What is MSG
When bubbles rise and break at the surface
20. The best time to pasta to the water is when:
2/3 of the way full
Mirepoix
2 cups
The water is at a slow simmer
21. Examples of spreads for sandwiches
They should be tightly wrapped and used with 2-3 days
Butter - Mayo - vegetable spreads
Spice
Mincing
22. Examples of common baking sweeteners other than sugar can include:
Honey - molasses - and corn syrup
tea sandwich
The filling
What is a crepe
23. The main attraction of the sandwich
The filling
Cook just to the point of being smooth and creamy
What does porous mean
2/3 of the way full
24. 3 tsp is equal to:
What is MSG
New Orleans - Louisiana
In the coldest part of the fridge
1 tablespoon
25. 1 quart is equal to:
When bubbles rise and break at the surface
2 pints
Cream
Bouquet Garni
26. A sandwich made from a rolled pizza crust and fillings and baked is called what:
The water is at a slow simmer
2/3 of the way full
Stromboli
16 ounces
27. The leavening agent used in quick breads is a:
Chemical leavening agent
Butter - Mayo - vegetable spreads
your should never use an egg with a previously cracked shell
Saute
28. Examples of thickeners used in baking can include:
Poaching
Arrowroot - cornstarch and pectin
4 quarts
What is a crepe
29. To combine two foods together until smooth and creamy
Cream
What is texture
What is MSG
A -AA -B
30. Parsley is an example of an herb or a spice?
Spice
Marinating
Mirepoix
Herb
31. What type of egg is cooked in simmering water?
What is a poached egg
Monte Cristo
Umami
What is a crepe
32. Seasonings that come from the leaves and stems of plants
Herbs
What is a poached egg
Spice
They should be tightly wrapped and used with 2-3 days
33. When should you flip pancakes during cooking?
sight - smell - touch - hear - taste
In the coldest part of the fridge
New Orleans - Louisiana
When bubbles rise and break at the surface
34. Ginger is an example of an herb or a spice?
Quick breads
Saute
4 quarts
Spice
35. Another name for hero sandwiches
Rock salt - table salt - kosher salt - sea salt
Quiche
Hoagies
Easy
36. 1 pint is equal to :
Steaming - Poaching - Boiling - Stewing
to the tooth - meaning slightly chewy
2 cups
Black pepper
37. The Cuban version a pressed sandwich
Easy
Cubano
They should be tightly wrapped and used with 2-3 days
Hoagies
38. 16 oz is equal to:
Cook just to the point of being smooth and creamy
Sodium chloride
2 cups
Black pepper
39. The man credited with inventing the sandwich
In the coldest part of the fridge
2 cups
Blanching
The Earl of sandwich - John Montague
40. Po'boys came from which state and famous city
2 cups
Cubano
New Orleans - Louisiana
Honey - molasses - and corn syrup
41. A moist heat method is which food cooked just long enough to cook the outer layer
Easy
Blanching
Steaming - Poaching - Boiling - Stewing
Rock salt - table salt - kosher salt - sea salt
42. A fried egg with a partially set yolk is considered:
Easy
Ethylene
Herb
to the tooth - meaning slightly chewy
43. Cinnamon is an example of an herb or a spice?
Quiche
Parcooking
Spice
Steaming
44. 1 pound is equal to:
8 oz
What is a crepe
16 ounces
to the tooth - meaning slightly chewy
45. The Italian version of a pressed sandwich
Panini
Arrowroot - cornstarch and pectin
Monte Cristo
In the coldest part of the fridge
46. A combination of aromatic vegetables used to season dishes is called:
Mirepoix
2/3 of the way full
Cream
16 ounces
47. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
Blanching
Herb
White pepper
When bubbles rise and break at the surface
48. A process of cooking part way - not to completion - to speed up service at a restaurant
1 tablespoon
Parcooking
The Earl of sandwich - John Montague
to the tooth - meaning slightly chewy
49. Muffin - biscuits - pancakes and waffles are examples of:
Arrowroot - cornstarch and pectin
to the tooth - meaning slightly chewy
Quick breads
Spice
50. The way a food feels when we bite into - touch it or cut it
What is texture
Bouquet Garni
What is a crepe
A -AA -B