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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. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
Boiling
Marinating
Black pepper
Garnish
2. The Italian version of a pressed sandwich
Panini
New Orleans - Louisiana
What is texture
16 ounces
3. What are 4 basic types of salt?
What is a crepe
Mirepoix
Rock salt - table salt - kosher salt - sea salt
2/3 of the way full
4. Decorative - edible accompaniment for sandwiches on plates
2 pints
Steaming - Poaching - Boiling - Stewing
Chemical leavening agent
Garnish
5. What type of egg is cooked in simmering water?
to the tooth - meaning slightly chewy
your should never use an egg with a previously cracked shell
8 oz
What is a poached egg
6. Cinnamon is an example of an herb or a spice?
Honey - molasses - and corn syrup
Spice
Boiling
sight - smell - touch - hear - taste
7. Examples of spreads for sandwiches
The water is at a slow simmer
Sea salt
Herb
Butter - Mayo - vegetable spreads
8. 3 tsp is equal to:
1 tablespoon
sight - smell - touch - hear - taste
White pepper
Herb
9. Po'boys came from which state and famous city
The filling
New Orleans - Louisiana
Hoagies
The Earl of sandwich - John Montague
10. A baked egg dish is called this:
Quiche
Sodium chloride
Garnish
A -AA -B
11. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
Brown and white have the same value
2 cups
Honey - molasses - and corn syrup
12. A sandwich made from a rolled pizza crust and fillings and baked is called what:
The water is at a slow simmer
The Earl of sandwich - John Montague
Salt
Stromboli
13. To cut into pieces less than 1/8 of an inch is called:
Parcooking
Mincing
Blanching
What is a crepe
14. Ginger is an example of an herb or a spice?
The water is at a slow simmer
Spice
4 quarts
Boiling
15. To cook quickly in a small amount of fat is to:
Boiling
In the coldest part of the fridge
Parcooking
Saute
16. For best results when using fresh pastas
Spice
Ethylene
Salt
They should be tightly wrapped and used with 2-3 days
17. Which should add to the pasta for best results during cooking? Oil or Salt?
When bubbles rise and break at the surface
What is a crepe
Salt
2 cups
18. 1 pound is equal to:
Garnish
Saute
Kosher salt
16 ounces
19. 1 gallon is equal to:
Kosher salt
Saute
Cake flour
4 quarts
20. What are the 3 grades of eggs?
A -AA -B
What is texture
Herb
sight - smell - touch - hear - taste
21. The man credited with inventing the sandwich
The Earl of sandwich - John Montague
Sea salt
Herb
Spices
22. A fried egg with a partially set yolk is considered:
Easy
Herbs
They should be tightly wrapped and used with 2-3 days
To use to un stick pasta
23. A delicate type of flour that has less protein in it for softer baked goods is:
Herb
Bouquet Garni
Peewee
Cake flour
24. 1 pint is equal to :
They should be tightly wrapped and used with 2-3 days
2 cups
Stromboli
Black pepper
25. Examples of common baking sweeteners other than sugar can include:
Honey - molasses - and corn syrup
The filling
Quiche
What is a poached egg
26. What is the smallest grade of egg?
Peewee
Poaching
The filling
Boiling
27. 1 quart is equal to:
Herb
Saute
Umami
2 pints
28. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Sodium chloride
Cubano
Kosher salt
Monte Cristo
29. The Cuban version a pressed sandwich
When bubbles rise and break at the surface
Cubano
Panini
4 quarts
30. When should you flip pancakes during cooking?
2 pints
What is texture
When bubbles rise and break at the surface
Steaming - Poaching - Boiling - Stewing
31. Basil would be an example of an herb or a spice?
The water is at a slow simmer
Cook just to the point of being smooth and creamy
When bubbles rise and break at the surface
Herb
32. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Marinating
Saute
Umami
Steaming
33. A process of cooking part way - not to completion - to speed up service at a restaurant
In the coldest part of the fridge
Parcooking
Kosher salt
Cook just to the point of being smooth and creamy
34. The best time to pasta to the water is when:
Easy
The water is at a slow simmer
your should never use an egg with a previously cracked shell
2 pints
35. The type of gas given off by certain types of fruits during the ripening process is called:
The filling
Steaming - Poaching - Boiling - Stewing
16 ounces
Ethylene
36. What are the five senses that contribute to how we taste food?
2 cups
Cake flour
Poaching
sight - smell - touch - hear - taste
37. Another name for hero sandwiches
When bubbles rise and break at the surface
Poaching
Panini
Hoagies
38. Seasonings that come from the leaves and stems of plants
Monte Cristo
Cubano
Chemical leavening agent
Herbs
39. When can you use an egg with a crack in it from the carton?
2/3 of the way full
your should never use an egg with a previously cracked shell
They should be tightly wrapped and used with 2-3 days
Butter - Mayo - vegetable spreads
40. The pepper that comes from the dried unripe berries of the pepper vine
A -AA -B
Cream
Black pepper
What does porous mean
41. The term 'al dente' refers to
Mirepoix
to the tooth - meaning slightly chewy
Salt
A -AA -B
42. The chemical name for table salt is;
2/3 of the way full
What is MSG
Cubano
Sodium chloride
43. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Steaming - Poaching - Boiling - Stewing
Cream
Weigh
Sea salt
44. Examples of thickeners used in baking can include:
Arrowroot - cornstarch and pectin
What does porous mean
Spices
The filling
45. A combination of aromatic vegetables used to season dishes is called:
Herb
Ethylene
Mirepoix
Panini
46. The leavening agent used in quick breads is a:
What is MSG
Chemical leavening agent
Butter - Mayo - vegetable spreads
Spice
47. The main attraction of the sandwich
Peewee
To use to un stick pasta
2/3 of the way full
The filling
48. The way a food feels when we bite into - touch it or cut it
Sodium chloride
What is texture
Steaming
Spices
49. Parsley is an example of an herb or a spice?
Sodium chloride
Mirepoix
Weigh
Herb
50. To combine two foods together until smooth and creamy
2 cups
Steaming - Poaching - Boiling - Stewing
Cream
tea sandwich
Can you answer 50 questions in 15 minutes?
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