SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. The best time to pasta to the water is when:
What is a poached egg
The water is at a slow simmer
Cook just to the point of being smooth and creamy
tea sandwich
2. Seasonings that come from the leaves and stems of plants
Herb
sight - smell - touch - hear - taste
Herbs
2/3 of the way full
3. 1 quart is equal to:
White pepper
1 tablespoon
2 pints
Brown and white have the same value
4. Ginger is an example of an herb or a spice?
2 cups
Quiche
2 pints
Spice
5. A delicate type of flour that has less protein in it for softer baked goods is:
Cake flour
They should be tightly wrapped and used with 2-3 days
Ethylene
Spice
6. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Spice
Black pepper
Stromboli
Mirepoix
7. A process of cooking part way - not to completion - to speed up service at a restaurant
Monte Cristo
Parcooking
Steaming - Poaching - Boiling - Stewing
Easy
8. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Spices
Sodium chloride
sight - smell - touch - hear - taste
What is a crepe
9. 3 tsp is equal to:
When bubbles rise and break at the surface
sight - smell - touch - hear - taste
2 cups
1 tablespoon
10. Decorative - edible accompaniment for sandwiches on plates
2/3 of the way full
Rock salt - table salt - kosher salt - sea salt
The Earl of sandwich - John Montague
Garnish
11. What are 4 basic types of salt?
Rock salt - table salt - kosher salt - sea salt
Steaming - Poaching - Boiling - Stewing
White pepper
8 oz
12. How long should scrambled eggs be cooked?
New Orleans - Louisiana
sight - smell - touch - hear - taste
Sea salt
Cook just to the point of being smooth and creamy
13. Which color eggs are the most nutritional?
Peewee
Parcooking
Brown and white have the same value
Boiling
14. The Italian version of a pressed sandwich
White pepper
What is MSG
When bubbles rise and break at the surface
Panini
15. Not a salt but contains salt like qualities with a protein like flavor
Panini
What is MSG
Brown and white have the same value
Kosher salt
16. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
8 oz
The filling
Quiche
Marinating
17. A type of salt produced by evaporating seawater
Herb
Sea salt
Spice
Butter - Mayo - vegetable spreads
18. Muffin - biscuits - pancakes and waffles are examples of:
Steaming
Quick breads
What does porous mean
Spice
19. Chives are an example of an herb or a spice?
Herb
Ethylene
Mirepoix
4 quarts
20. Cinnamon is an example of an herb or a spice?
Spice
Umami
Quiche
Bouquet Garni
21. When draining pasta - the reason to reserve a cup of cooking water is to:
To use to un stick pasta
Umami
Black pepper
What is a crepe
22. A baked egg dish is called this:
White pepper
Peewee
Monte Cristo
Quiche
23. Is one of the five tastes
Umami
Spice
What is a poached egg
Peewee
24. A fried egg with a partially set yolk is considered:
Chemical leavening agent
Steaming - Poaching - Boiling - Stewing
Easy
Herb
25. To cook quickly in a small amount of fat is to:
When bubbles rise and break at the surface
The Earl of sandwich - John Montague
Saute
2 pints
26. When can you use an egg with a crack in it from the carton?
Herbs
your should never use an egg with a previously cracked shell
The water is at a slow simmer
Rock salt - table salt - kosher salt - sea salt
27. The man credited with inventing the sandwich
Peewee
New Orleans - Louisiana
The Earl of sandwich - John Montague
Honey - molasses - and corn syrup
28. The shell of an egg has holes that allows it to 'breathe' in air
2 pints
What does porous mean
Steaming
1 tablespoon
29. Basil would be an example of an herb or a spice?
Brown and white have the same value
Chemical leavening agent
Herb
Steaming - Poaching - Boiling - Stewing
30. The term 'al dente' refers to
to the tooth - meaning slightly chewy
What is MSG
Herb
Rock salt - table salt - kosher salt - sea salt
31. 1 cup is equal to:
What does porous mean
Stromboli
8 oz
Spices
32. What are the 3 grades of eggs?
Easy
Peewee
A -AA -B
Herb
33. 1 pound is equal to:
In the coldest part of the fridge
What is a crepe
16 ounces
Spice
34. A moist heat method is which food cooked just long enough to cook the outer layer
White pepper
to the tooth - meaning slightly chewy
Cook just to the point of being smooth and creamy
Blanching
35. 16 oz is equal to:
What is a crepe
tea sandwich
Rock salt - table salt - kosher salt - sea salt
2 cups
36. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
What is a crepe
What is a poached egg
White pepper
What is MSG
37. A salt most preferred by chefs because it contains no additives
Hoagies
2 pints
Kosher salt
They should be tightly wrapped and used with 2-3 days
38. A moist heat cooking method for foods like fish and chicken breasts
What does porous mean
Poaching
Herb
Steaming - Poaching - Boiling - Stewing
39. 1 pint is equal to :
2 cups
Weigh
Ethylene
Arrowroot - cornstarch and pectin
40. The main attraction of the sandwich
The filling
Butter - Mayo - vegetable spreads
4 quarts
Hoagies
41. When should you flip pancakes during cooking?
Cake flour
When bubbles rise and break at the surface
Black pepper
What is MSG
42. The chemical name for table salt is;
2 cups
Kosher salt
Sodium chloride
Arrowroot - cornstarch and pectin
43. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Sea salt
A -AA -B
Chemical leavening agent
Monte Cristo
44. For best results when using fresh pastas
They should be tightly wrapped and used with 2-3 days
2/3 of the way full
What is MSG
16 ounces
45. What type of egg is cooked in simmering water?
What does porous mean
What is a poached egg
Stromboli
Hoagies
46. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Herb
Weigh
Salt
Cake flour
47. Examples of spreads for sandwiches
Herb
Cake flour
Hoagies
Butter - Mayo - vegetable spreads
48. To cut into pieces less than 1/8 of an inch is called:
What is texture
1 tablespoon
Mincing
Umami
49. Which should add to the pasta for best results during cooking? Oil or Salt?
Cubano
Herb
Salt
Sea salt
50. Po'boys came from which state and famous city
New Orleans - Louisiana
What is a crepe
Ethylene
Herb