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