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