Culinary Arts Ultimate Trivia Quiz!

26 Questions | Total Attempts: 5511

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Culinary Arts Ultimate Trivia Quiz!

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Questions and Answers
  • 1. 
    Coated saute pans are ideal for creating a nice crust on meat items.
    • A. 

      True

    • B. 

      False

  • 2. 
    Deep-fry is a dry heat method that cooks foods by fully immersing them in hot fat.
    • A. 

      True

    • B. 

      False

  • 3. 
    Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
    • A. 

      True

    • B. 

      False

  • 4. 
    The primary point of basting id to prevent foods from drying out during the cooking process and to add flavor to the foods being cooked.
    • A. 

      True

    • B. 

      False

  • 5. 
    Par-cooking is designed to shorten the finishing time of the food items during service meal service.
    • A. 

      True

    • B. 

      False

  • 6. 
    The primary purpose of heating the saute pan is to cut down on the overall cooking time.
    • A. 

      True

    • B. 

      False

  • 7. 
    Steaming can be defined as a moist-heat cooking method in which foods are cooked by direct contact to vapors created by broiling water.
    • A. 

      True

    • B. 

      False

  • 8. 
    Steaming can take place with or without pressure. 
    • A. 

      True

    • B. 

      False

  • 9. 
    Broiling is a rapid cooking method that uses high heat from a source located above the food. 
    • A. 

      True

    • B. 

      False

  • 10. 
    Sauces for stir-fried items are typically made directly in the wok or pan in which the food items were cooked. 
    • A. 

      True

    • B. 

      False

  • 11. 
    Sweating typically uses a lower cooking temperature than that of saute.
    • A. 

      True

    • B. 

      False

  • 12. 
    Allowing cooked meats time to rest allows the natural juices, which are being drawn out to the edges of the meat during the roasting process, to return to the center of the food item making it juicier when cut.
    • A. 

      True

    • B. 

      False

  • 13. 
  • 14. 
    Sauteed meats should be turned rather frequently during the cooking process to ensure even cooking.
    • A. 

      True

    • B. 

      False

  • 15. 
    Blanching is often referred to as shocking.
    • A. 

      True

    • B. 

      False

  • 16. 
    Larding means to insert long, thin strips of fat into an item before cooking to add and maintain to moisture to the interior of the item being cooked.
    • A. 

      True

    • B. 

      False

  • 17. 
    Recovery time is the amount of time it takes oil to the correct cooking temperature after food is added.
    • A. 

      True

    • B. 

      False

  • 18. 
    ___________ is the French word for stew that means "restores the appetite"
  • 19. 
    Foods are at risk of losing moisture and producing dry results when cooked using dry-heat cooking methods.
    • A. 

      True

    • B. 

      False

  • 20. 
    Standard poaching is a last minute cooking method best suited to food that is cut into portion-sized or smaller pieces.
    • A. 

      True

    • B. 

      False

  • 21. 
    Combination cooking is the use of both dry-heat and moist-heat cooing methods to produce a single dish.
    • A. 

      True

    • B. 

      False

  • 22. 
    ___________ is a Hungarian stew made from beef, veal, or poultry, seasoned with paprika, and ususally served with potatoes or dumplings. 
  • 23. 
    Scoring can be used with dough to release steam that builds up during the baking process. On this process, slashes are cut into the tops of the dough being baked.
    • A. 

      True

    • B. 

      False

  • 24. 
    Allowing cooked food items, especially meats, to sit briefly (often on a rack) before they are cut into or served is known a _________. The process enables the redistribution of internal juices as well as process of carryover cooking.
  • 25. 
    The high heat rowning reaction that occurs when an amino acid and sugar coexist, evolving a characteristic flavor useful in food preparations is known as _________________