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