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