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