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