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