Organizer : Avlon Shiksha Niketan

About the Course Test

Start Test on Culinary Arts by Avlon Shiksha Niketan

Certification on Culinary Arts by Aidon Shiksha Natan Start Test on Culinary Arts by Avlon Shiksha hilketa

1. The test is based on field of Culinary Arts.

2. Select the correct option to answer each question.

3. Please refer to the maximum time allowed for each exam. This exam is for 20 min.

4. This is the time available for the candidate to demonstrate the widest range of skills they can, and candidates are

advised to make full use of this.

5. This exam is of 100 marks, there is no negative marking

6. A certificate of Achievement in Culinary Arts is awarded by Avion Shiksha Niketan only after securing a min 50% mark

in the assessment which judges the basic concepts of Culinary Arts.

7. All earned certificates are in your profile section.

8. All our certificates can be verified online with a unique certificate id

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1. Question To heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops

marinate
sterilize
caramelize
braise
▶️caramelize

2. Question. To combine 2 or more ingredients

stir
mix
mince
boil
▶️ mix

3.Question. To cut or chop into very fine pieces

mince
melt
dice
mix
▶️mince

4. Question. To mix ingredients lightly without mashing or crushing

cool
toast
toss
roll
▶️cool

5. Question To press dough with the palms of your hands to incorporate air

bread
steam
cream
knead
▶️knead

6 Question. To cut narrow grooves or gashes in food

cool
cube
score
core
▶️score

7.Question. To let stand at room temperature until it doesn’t feel warm

chop
roll
cool
boil
▶️cool

8.Question. To spread the surface of food with butter, oil, egg, etc. using a pastry brush

bread
brush
cube
braise
▶️ brush

9.Question. To remove excess water by using a strainer

roll
drain
braise
grease
▶️ drain

10. Question. To allow food to stand in a sauce

grate
marinate
mince
grease
▶️ grease

11.Question. To cook in the oven by dry heat

bake or roast
pare or peel
skewer
toast
▶️ bake or roast

12. Question. To cut into small, even sided pieces

score
chop
cube
core
▶️chop

13. Question. An ingredient that makes a product rise as yeast or baking powder

garnishing
marinate
leavening agent
bake or roast
▶️leavening agent

14. Question. Flatten to desired thickness by using rolling pin

toss
roll
boil
cool
▶️roll

15. Question.To add water to a concentrated food to restore it to its natural state

grease
reconstitute
toast
score
▶️reconstitute

16. Question. To cook slowly in a small quantity of liquid for a long time

stew
sear
baste
stir
▶️stew

17.Question. To cook in a small amount of water in a covered container

braise
baste
grease
drain
▶️braise

18. Question. To put dry ingredients through a strainer

melt
dice
sear
sift
▶️sift

19. Question. Cooking gently in liquid just below the boiling point

simmer
mince
sift
skewer
▶️ simmer

20. Question. To mix with a circular motion, using a spoon or fork

stew
steam
sear
stir
▶️ stir

21. Question. To cook in a small amount of hot fat

marinate
pare or peel
bake or roast
pan-fry or saute
▶️pan fry or saut

 

 

22. Question. To sprinkle food with flour and then remove excess

boll
flour
roll
glaze
▶️ flour

23. Question. To brown by direct heat

sift
toss
toast
baste
▶️ toast

24. Question.To cook in liquid that is bubbling and steaming

core
cool
roll
boil
▶️boil

25. Question. To destroy microorganisms

glaze
sterilize
braise
steam
▶️ sterilize

26. Question. To spoon pan drippings, water, or sauce over a food while roasting it

toast
baste
stew
grate
▶️baste

27.Question. To cook in a liquid until partly cooked

cool
parboil
roll
boil
▶️parboil

28. Question. To cut into thin pieces

pare or peel
slice shred, or julienne
pan-fry or saute
sterilize
▶️slice shred, or julienne

29. Question. To change solid food to liquid by heat

roll
sear
meit
mix
▶️meit

30. Question. To cook food in a basket inside a covered pan with a small amount of boiling water

cream
sear
stew
steam
▶️ steam

31. Question. To cut off the outer covering

bake or roast
parboil
pare or peel
preheat
▶️pare or peel

32. Question. To make a mixture soft and smooth

cream
grease
bread
core
▶️cream

33. Question. To beat vigorously

whip
chop
stir
boil
▶️whip