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