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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. What are 4 basic types of salt?
Cook just to the point of being smooth and creamy
Rock salt - table salt - kosher salt - sea salt
tea sandwich
What is texture
2. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
What does porous mean
tea sandwich
Spices
Herbs
3. 1 quart is equal to:
2 pints
Boiling
New Orleans - Louisiana
Bouquet Garni
4. To combine two foods together until smooth and creamy
Poaching
Cream
your should never use an egg with a previously cracked shell
Stromboli
5. Muffin - biscuits - pancakes and waffles are examples of:
Spice
Steaming
2 pints
Quick breads
6. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
White pepper
Arrowroot - cornstarch and pectin
Mirepoix
Easy
7. The type of gas given off by certain types of fruits during the ripening process is called:
Mincing
Spices
Ethylene
Umami
8. The Italian version of a pressed sandwich
What is a crepe
Panini
A -AA -B
Boiling
9. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
1 tablespoon
Steaming
Weigh
Rock salt - table salt - kosher salt - sea salt
10. Which color eggs are the most nutritional?
What does porous mean
Brown and white have the same value
Monte Cristo
What is texture
11. The best time to pasta to the water is when:
sight - smell - touch - hear - taste
Arrowroot - cornstarch and pectin
The water is at a slow simmer
1 tablespoon
12. A salt most preferred by chefs because it contains no additives
What is a poached egg
To use to un stick pasta
Kosher salt
your should never use an egg with a previously cracked shell
13. What are the 3 grades of eggs?
your should never use an egg with a previously cracked shell
sight - smell - touch - hear - taste
A -AA -B
Saute
14. 1 gallon is equal to:
Arrowroot - cornstarch and pectin
4 quarts
1 tablespoon
Quick breads
15. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Bouquet Garni
Kosher salt
2 pints
Black pepper
16. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
Sodium chloride
Chemical leavening agent
White pepper
17. The shell of an egg has holes that allows it to 'breathe' in air
What does porous mean
What is a crepe
Kosher salt
Salt
18. Seasonings that come from the leaves and stems of plants
Easy
Rock salt - table salt - kosher salt - sea salt
Herbs
Bouquet Garni
19. A combination of aromatic vegetables used to season dishes is called:
A -AA -B
Cake flour
Mirepoix
Black pepper
20. The chemical name for table salt is;
Garnish
Chemical leavening agent
your should never use an egg with a previously cracked shell
Sodium chloride
21. Basil would be an example of an herb or a spice?
Cake flour
Herb
Mirepoix
Kosher salt
22. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
New Orleans - Louisiana
Herb
Quick breads
23. A baked egg dish is called this:
Quiche
White pepper
Bouquet Garni
Brown and white have the same value
24. A process of cooking part way - not to completion - to speed up service at a restaurant
Ethylene
Marinating
Sodium chloride
Parcooking
25. 1 pound is equal to:
Herbs
tea sandwich
16 ounces
Herb
26. 1 cup is equal to:
What does porous mean
White pepper
8 oz
The filling
27. To cook quickly in a small amount of fat is to:
Herb
Cook just to the point of being smooth and creamy
Hoagies
Saute
28. The best place to store eggs
In the coldest part of the fridge
Stromboli
New Orleans - Louisiana
Garnish
29. Another name for a french pancake
Mincing
Quiche
What is a crepe
Honey - molasses - and corn syrup
30. Ginger is an example of an herb or a spice?
Herb
Spice
Cream
The water is at a slow simmer
31. For best results when using fresh pastas
Ethylene
2 pints
They should be tightly wrapped and used with 2-3 days
Steaming - Poaching - Boiling - Stewing
32. The man credited with inventing the sandwich
1 tablespoon
Quick breads
4 quarts
The Earl of sandwich - John Montague
33. The main attraction of the sandwich
The Earl of sandwich - John Montague
Honey - molasses - and corn syrup
The filling
Rock salt - table salt - kosher salt - sea salt
34. Cinnamon is an example of an herb or a spice?
Spice
Cook just to the point of being smooth and creamy
New Orleans - Louisiana
Weigh
35. Is one of the five tastes
Umami
What is texture
Easy
Stromboli
36. Decorative - edible accompaniment for sandwiches on plates
your should never use an egg with a previously cracked shell
Quick breads
Umami
Garnish
37. When draining pasta - the reason to reserve a cup of cooking water is to:
Hoagies
To use to un stick pasta
2 cups
Mincing
38. Name 4 Moist heat cooking methods
Panini
16 ounces
Steaming - Poaching - Boiling - Stewing
Marinating
39. Po'boys came from which state and famous city
The Earl of sandwich - John Montague
Herb
Honey - molasses - and corn syrup
New Orleans - Louisiana
40. To cut into pieces less than 1/8 of an inch is called:
8 oz
Mincing
Butter - Mayo - vegetable spreads
Quiche
41. Examples of common baking sweeteners other than sugar can include:
Poaching
Hoagies
Honey - molasses - and corn syrup
They should be tightly wrapped and used with 2-3 days
42. A type of salt produced by evaporating seawater
Sea salt
Cream
Arrowroot - cornstarch and pectin
Parcooking
43. The way a food feels when we bite into - touch it or cut it
tea sandwich
What is texture
Monte Cristo
Stromboli
44. What type of egg is cooked in simmering water?
tea sandwich
Spices
What is a poached egg
Boiling
45. The Cuban version a pressed sandwich
Peewee
When bubbles rise and break at the surface
Cubano
Herb
46. When making muffins and filling the pans - fill the pan about:
Marinating
What is a crepe
4 quarts
2/3 of the way full
47. 1 pint is equal to :
2 cups
In the coldest part of the fridge
4 quarts
Mirepoix
48. Examples of thickeners used in baking can include:
Rock salt - table salt - kosher salt - sea salt
Bouquet Garni
Arrowroot - cornstarch and pectin
What does porous mean
49. Another name for a finger sandwich
Kosher salt
Quick breads
tea sandwich
Hoagies
50. Which should add to the pasta for best results during cooking? Oil or Salt?
2/3 of the way full
Cubano
Herb
Salt