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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. 1 pound is equal to:
Spice
2/3 of the way full
16 ounces
Ethylene
2. 1 pint is equal to :
2 cups
Steaming - Poaching - Boiling - Stewing
What is texture
Cake flour
3. How long should scrambled eggs be cooked?
What is MSG
To use to un stick pasta
The filling
Cook just to the point of being smooth and creamy
4. Chives are an example of an herb or a spice?
When bubbles rise and break at the surface
New Orleans - Louisiana
Herb
to the tooth - meaning slightly chewy
5. Parsley is an example of an herb or a spice?
Cook just to the point of being smooth and creamy
A -AA -B
Herb
Cake flour
6. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Spice
Quiche
Panini
Marinating
7. A combination of aromatic vegetables used to season dishes is called:
Monte Cristo
Mirepoix
Mincing
White pepper
8. A moist heat cooking method for foods like fish and chicken breasts
Poaching
Boiling
Butter - Mayo - vegetable spreads
Spice
9. The way a food feels when we bite into - touch it or cut it
What is texture
Poaching
Stromboli
Marinating
10. To combine two foods together until smooth and creamy
What does porous mean
16 ounces
2/3 of the way full
Cream
11. The type of gas given off by certain types of fruits during the ripening process is called:
Ethylene
16 ounces
8 oz
Saute
12. The best time to pasta to the water is when:
Monte Cristo
Cake flour
The water is at a slow simmer
Chemical leavening agent
13. When draining pasta - the reason to reserve a cup of cooking water is to:
Garnish
To use to un stick pasta
16 ounces
Herb
14. The Italian version of a pressed sandwich
Panini
Poaching
2/3 of the way full
The filling
15. Muffin - biscuits - pancakes and waffles are examples of:
Hoagies
Spices
What does porous mean
Quick breads
16. Examples of thickeners used in baking can include:
Sea salt
8 oz
Arrowroot - cornstarch and pectin
White pepper
17. 1 quart is equal to:
The filling
The water is at a slow simmer
Boiling
2 pints
18. A moist heat method is which food cooked just long enough to cook the outer layer
What is texture
1 tablespoon
Cream
Blanching
19. The Cuban version a pressed sandwich
To use to un stick pasta
Monte Cristo
Black pepper
Cubano
20. The best place to store eggs
Blanching
Sea salt
In the coldest part of the fridge
What is a crepe
21. A process of cooking part way - not to completion - to speed up service at a restaurant
Butter - Mayo - vegetable spreads
Chemical leavening agent
Cubano
Parcooking
22. The chemical name for table salt is;
to the tooth - meaning slightly chewy
Blanching
Sodium chloride
Panini
23. When can you use an egg with a crack in it from the carton?
Boiling
Peewee
to the tooth - meaning slightly chewy
your should never use an egg with a previously cracked shell
24. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Bouquet Garni
8 oz
Boiling
Steaming
25. Seasonings that come from the leaves and stems of plants
Quiche
Herbs
Steaming - Poaching - Boiling - Stewing
White pepper
26. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
White pepper
In the coldest part of the fridge
sight - smell - touch - hear - taste
Herbs
27. Basil would be an example of an herb or a spice?
Herb
The filling
tea sandwich
Ethylene
28. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Stromboli
White pepper
The water is at a slow simmer
Bouquet Garni
29. What are the five senses that contribute to how we taste food?
Cream
sight - smell - touch - hear - taste
Weigh
The filling
30. A type of salt produced by evaporating seawater
16 ounces
Sea salt
Arrowroot - cornstarch and pectin
Sodium chloride
31. The main attraction of the sandwich
your should never use an egg with a previously cracked shell
They should be tightly wrapped and used with 2-3 days
Garnish
The filling
32. Which should add to the pasta for best results during cooking? Oil or Salt?
Salt
White pepper
Honey - molasses - and corn syrup
Steaming - Poaching - Boiling - Stewing
33. What are 4 basic types of salt?
Salt
Parcooking
Rock salt - table salt - kosher salt - sea salt
Monte Cristo
34. The leavening agent used in quick breads is a:
tea sandwich
Salt
Chemical leavening agent
Herb
35. Ginger is an example of an herb or a spice?
Spice
16 ounces
The filling
In the coldest part of the fridge
36. Name 4 Moist heat cooking methods
Bouquet Garni
The Earl of sandwich - John Montague
2 cups
Steaming - Poaching - Boiling - Stewing
37. 3 tsp is equal to:
4 quarts
1 tablespoon
What is a crepe
Arrowroot - cornstarch and pectin
38. 16 oz is equal to:
2 cups
Mincing
Steaming - Poaching - Boiling - Stewing
What is a poached egg
39. A delicate type of flour that has less protein in it for softer baked goods is:
Cake flour
Marinating
Weigh
What does porous mean
40. Po'boys came from which state and famous city
Herb
Steaming
Brown and white have the same value
New Orleans - Louisiana
41. What type of egg is cooked in simmering water?
2/3 of the way full
What is a poached egg
your should never use an egg with a previously cracked shell
What does porous mean
42. The pepper that comes from the dried unripe berries of the pepper vine
Butter - Mayo - vegetable spreads
sight - smell - touch - hear - taste
Black pepper
to the tooth - meaning slightly chewy
43. Decorative - edible accompaniment for sandwiches on plates
Ethylene
Hoagies
Garnish
New Orleans - Louisiana
44. For best results when using fresh pastas
They should be tightly wrapped and used with 2-3 days
Chemical leavening agent
What does porous mean
Panini
45. Examples of common baking sweeteners other than sugar can include:
Boiling
Honey - molasses - and corn syrup
Mincing
tea sandwich
46. A baked egg dish is called this:
What is texture
Ethylene
your should never use an egg with a previously cracked shell
Quiche
47. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
Weigh
Cream
2 pints
48. Not a salt but contains salt like qualities with a protein like flavor
What is MSG
Herbs
Umami
your should never use an egg with a previously cracked shell
49. The shell of an egg has holes that allows it to 'breathe' in air
When bubbles rise and break at the surface
What does porous mean
sight - smell - touch - hear - taste
New Orleans - Louisiana
50. To cook quickly in a small amount of fat is to:
Herb
Cream
Mirepoix
Saute