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