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