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