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