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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. Examples of common baking sweeteners other than sugar can include:
The Earl of sandwich - John Montague
Honey - molasses - and corn syrup
Stromboli
Parcooking
2. Parsley is an example of an herb or a spice?
Herbs
Herb
Stromboli
What is a poached egg
3. 1 pint is equal to :
1 tablespoon
2 cups
tea sandwich
Butter - Mayo - vegetable spreads
4. Po'boys came from which state and famous city
New Orleans - Louisiana
When bubbles rise and break at the surface
In the coldest part of the fridge
Ethylene
5. What are 4 basic types of salt?
Marinating
Rock salt - table salt - kosher salt - sea salt
2 cups
Cubano
6. Another name for hero sandwiches
Butter - Mayo - vegetable spreads
Spice
Hoagies
The Earl of sandwich - John Montague
7. A sandwich made from a rolled pizza crust and fillings and baked is called what:
Stromboli
To use to un stick pasta
Spice
Parcooking
8. Examples of thickeners used in baking can include:
Garnish
Quick breads
Arrowroot - cornstarch and pectin
Chemical leavening agent
9. What type of egg is cooked in simmering water?
What is MSG
Ethylene
The water is at a slow simmer
What is a poached egg
10. Examples of spreads for sandwiches
Herb
Butter - Mayo - vegetable spreads
When bubbles rise and break at the surface
New Orleans - Louisiana
11. The man credited with inventing the sandwich
The Earl of sandwich - John Montague
Steaming
Spice
Umami
12. When draining pasta - the reason to reserve a cup of cooking water is to:
Steaming - Poaching - Boiling - Stewing
Umami
Sodium chloride
To use to un stick pasta
13. The best place to store eggs
In the coldest part of the fridge
1 tablespoon
2/3 of the way full
Spice
14. The way a food feels when we bite into - touch it or cut it
Black pepper
When bubbles rise and break at the surface
What is texture
Marinating
15. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:
Mirepoix
Saute
Monte Cristo
2/3 of the way full
16. 1 quart is equal to:
Steaming
Marinating
They should be tightly wrapped and used with 2-3 days
2 pints
17. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Garnish
Butter - Mayo - vegetable spreads
Steaming
Quick breads
18. The best time to pasta to the water is when:
Herb
What does porous mean
Marinating
The water is at a slow simmer
19. A combination of aromatic vegetables used to season dishes is called:
Blanching
Mirepoix
What does porous mean
4 quarts
20. The Italian version of a pressed sandwich
sight - smell - touch - hear - taste
To use to un stick pasta
Honey - molasses - and corn syrup
Panini
21. Another name for a french pancake
The water is at a slow simmer
Chemical leavening agent
What is a crepe
Butter - Mayo - vegetable spreads
22. A baked egg dish is called this:
Parcooking
Quiche
What is texture
2/3 of the way full
23. Chives are an example of an herb or a spice?
Herb
The water is at a slow simmer
Spices
Spice
24. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:
Bouquet Garni
Mirepoix
What is MSG
Spice
25. Decorative - edible accompaniment for sandwiches on plates
Kosher salt
2 pints
Garnish
Cream
26. Muffin - biscuits - pancakes and waffles are examples of:
When bubbles rise and break at the surface
Hoagies
Quick breads
Spices
27. 1 gallon is equal to:
Salt
Herb
Spices
4 quarts
28. The leavening agent used in quick breads is a:
Chemical leavening agent
What is a poached egg
Monte Cristo
8 oz
29. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:
The Earl of sandwich - John Montague
Marinating
Chemical leavening agent
Monte Cristo
30. When making muffins and filling the pans - fill the pan about:
2/3 of the way full
4 quarts
Chemical leavening agent
16 ounces
31. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
The water is at a slow simmer
The filling
White pepper
Marinating
32. When should you flip pancakes during cooking?
Saute
When bubbles rise and break at the surface
They should be tightly wrapped and used with 2-3 days
Easy
33. How long should scrambled eggs be cooked?
Hoagies
Cook just to the point of being smooth and creamy
16 ounces
What is MSG
34. The shell of an egg has holes that allows it to 'breathe' in air
Poaching
What does porous mean
Garnish
Quiche
35. Cinnamon is an example of an herb or a spice?
Quiche
Bouquet Garni
They should be tightly wrapped and used with 2-3 days
Spice
36. 3 tsp is equal to:
1 tablespoon
Honey - molasses - and corn syrup
What does porous mean
Sodium chloride
37. Seasonings that come from the leaves and stems of plants
Herb
Herbs
Panini
Garnish
38. What are the 3 grades of eggs?
Cream
A -AA -B
Brown and white have the same value
Herbs
39. A process of cooking part way - not to completion - to speed up service at a restaurant
Blanching
Umami
Parcooking
A -AA -B
40. 1 pound is equal to:
Peewee
What is a crepe
16 ounces
What is a poached egg
41. Basil would be an example of an herb or a spice?
Parcooking
What is a poached egg
Herb
What is a crepe
42. The pepper that comes from the dried unripe berries of the pepper vine
4 quarts
Black pepper
Umami
They should be tightly wrapped and used with 2-3 days
43. To cook quickly in a small amount of fat is to:
Monte Cristo
2 cups
Brown and white have the same value
Saute
44. Not a salt but contains salt like qualities with a protein like flavor
What is MSG
Bouquet Garni
tea sandwich
Herbs
45. To cook in a liquid where bubbles rise and break at the surface is called:
Garnish
2/3 of the way full
Steaming
Boiling
46. Another name for a finger sandwich
Umami
tea sandwich
The Earl of sandwich - John Montague
Weigh
47. A salt most preferred by chefs because it contains no additives
Cook just to the point of being smooth and creamy
Kosher salt
Stromboli
Marinating
48. Is one of the five tastes
Parcooking
Umami
What is a poached egg
The filling
49. Which should add to the pasta for best results during cooking? Oil or Salt?
The Earl of sandwich - John Montague
Black pepper
Arrowroot - cornstarch and pectin
Salt
50. To cut into pieces less than 1/8 of an inch is called:
Boiling
Weigh
When bubbles rise and break at the surface
Mincing