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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. Is one of the five tastes
your should never use an egg with a previously cracked shell
Cream
Umami
Herb
2. 1 pint is equal to :
In the coldest part of the fridge
Stromboli
2 cups
Blanching
3. Muffin - biscuits - pancakes and waffles are examples of:
Quick breads
your should never use an egg with a previously cracked shell
Arrowroot - cornstarch and pectin
Marinating
4. To cook in a liquid where bubbles rise and break at the surface is called:
Boiling
4 quarts
Herb
Parcooking
5. Cinnamon is an example of an herb or a spice?
Brown and white have the same value
tea sandwich
Spice
Garnish
6. When can you use an egg with a crack in it from the carton?
Herb
What does porous mean
your should never use an egg with a previously cracked shell
Blanching
7. 1 quart is equal to:
What does porous mean
When bubbles rise and break at the surface
Sodium chloride
2 pints
8. Examples of thickeners used in baking can include:
The water is at a slow simmer
Arrowroot - cornstarch and pectin
Mirepoix
sight - smell - touch - hear - taste
9. To combine two foods together until smooth and creamy
2 cups
Cream
What is a crepe
1 tablespoon
10. The leavening agent used in quick breads is a:
Chemical leavening agent
to the tooth - meaning slightly chewy
your should never use an egg with a previously cracked shell
Quick breads
11. Which should add to the pasta for best results during cooking? Oil or Salt?
your should never use an egg with a previously cracked shell
Umami
A -AA -B
Salt
12. Another name for hero sandwiches
Umami
Cook just to the point of being smooth and creamy
Hoagies
What is a poached egg
13. Examples of common baking sweeteners other than sugar can include:
1 tablespoon
The filling
Honey - molasses - and corn syrup
to the tooth - meaning slightly chewy
14. The Italian version of a pressed sandwich
16 ounces
Panini
Poaching
Herb
15. How long should scrambled eggs be cooked?
Cook just to the point of being smooth and creamy
Cream
16 ounces
Monte Cristo
16. A type of salt produced by evaporating seawater
Easy
Herbs
Sea salt
Marinating
17. The shell of an egg has holes that allows it to 'breathe' in air
tea sandwich
What does porous mean
Cream
Easy
18. Not a salt but contains salt like qualities with a protein like flavor
A -AA -B
What is MSG
Cubano
Sea salt
19. 1 pound is equal to:
What is MSG
Blanching
16 ounces
The water is at a slow simmer
20. Name 4 Moist heat cooking methods
Parcooking
What is a crepe
Weigh
Steaming - Poaching - Boiling - Stewing
21. A delicate type of flour that has less protein in it for softer baked goods is:
Quiche
Easy
Cake flour
Bouquet Garni
22. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?
Spice
Poaching
Weigh
Chemical leavening agent
23. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed
A -AA -B
2 pints
White pepper
Kosher salt
24. What are the 3 grades of eggs?
A -AA -B
Steaming
Steaming - Poaching - Boiling - Stewing
to the tooth - meaning slightly chewy
25. A baked egg dish is called this:
Spices
Quiche
When bubbles rise and break at the surface
What is a poached egg
26. What are 4 basic types of salt?
Hoagies
Rock salt - table salt - kosher salt - sea salt
your should never use an egg with a previously cracked shell
tea sandwich
27. A moist heat cooking method for foods like fish and chicken breasts
Poaching
They should be tightly wrapped and used with 2-3 days
Boiling
Steaming - Poaching - Boiling - Stewing
28. Another name for a french pancake
Panini
Spice
Peewee
What is a crepe
29. Examples of spreads for sandwiches
Butter - Mayo - vegetable spreads
1 tablespoon
Chemical leavening agent
The Earl of sandwich - John Montague
30. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients
Steaming
The filling
When bubbles rise and break at the surface
Hoagies
31. Po'boys came from which state and famous city
2 cups
Arrowroot - cornstarch and pectin
Cubano
New Orleans - Louisiana
32. 1 cup is equal to:
Cubano
Cake flour
Stromboli
8 oz
33. For best results when using fresh pastas
Sea salt
Boiling
They should be tightly wrapped and used with 2-3 days
Garnish
34. 16 oz is equal to:
What is texture
2 cups
4 quarts
A -AA -B
35. When draining pasta - the reason to reserve a cup of cooking water is to:
What is a crepe
Weigh
Blanching
To use to un stick pasta
36. What are the five senses that contribute to how we taste food?
Brown and white have the same value
Garnish
Butter - Mayo - vegetable spreads
sight - smell - touch - hear - taste
37. Basil would be an example of an herb or a spice?
Mincing
A -AA -B
Herb
Umami
38. Seasonings that come from the bud - bark - roots - stalks and fruits of plants
Quiche
To use to un stick pasta
your should never use an egg with a previously cracked shell
Spices
39. The best time to pasta to the water is when:
4 quarts
The water is at a slow simmer
Butter - Mayo - vegetable spreads
Rock salt - table salt - kosher salt - sea salt
40. The way a food feels when we bite into - touch it or cut it
2/3 of the way full
What is a poached egg
What is texture
8 oz
41. To cook quickly in a small amount of fat is to:
16 ounces
What is a poached egg
Saute
Butter - Mayo - vegetable spreads
42. A process of cooking part way - not to completion - to speed up service at a restaurant
Parcooking
2/3 of the way full
They should be tightly wrapped and used with 2-3 days
Cream
43. Ginger is an example of an herb or a spice?
Marinating
Sodium chloride
Spice
Herb
44. To cut into pieces less than 1/8 of an inch is called:
2 pints
The filling
Boiling
Mincing
45. What type of egg is cooked in simmering water?
Bouquet Garni
16 ounces
Cake flour
What is a poached egg
46. The chemical name for table salt is;
Sodium chloride
Cream
Saute
Umami
47. The pepper that comes from the dried unripe berries of the pepper vine
2 pints
Sea salt
Cake flour
Black pepper
48. Decorative - edible accompaniment for sandwiches on plates
Herb
Herb
Garnish
To use to un stick pasta
49. 1 gallon is equal to:
2 pints
The Earl of sandwich - John Montague
4 quarts
8 oz
50. The main attraction of the sandwich
Stromboli
The filling
Saute
Cream