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Test your basic knowledge |
Culinary Arts 101
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. rondelles
Disk shaped slices
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into football-shaped pieces with seven equal sides and flat ends.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
2. lozenges
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
3. clams
A form of clarified butter in which the milk solids remain with the fat and are allowed to brown; originating in India and now used worldwide as an ingredient and cooking medium - it has a long shelf life - a high smoke point and a nutty - caramel-li
Sel Gris
Palourdes
Classically - a vinaigrette dressing made from oil - vinegar - salt and pepper. In America the term also refers to a commercially prepared dressing that is creamy - tartly sweet and red-orange in color
4. Opal basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Marquis
Stems have a mild garlic flavor
5. flounder
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flet
A standard mirepoix plue smoked bacon or smoked ham and - depending on the dish - mushrooms andherbs; cometimes called an edible mirepoix - it is usually cut more uniformly than a standard mirepoix and left in the finished dish as a garnish.
6. lavender
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
7. lavage
Has tall stalks and large - dark green - celery like leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
8. crayfish
Ecrevisses
Dauphine
Methode champenoise
To finely slice or shred leafy vegetables or herbs
9. Wasabi
Crustaces
As an evergreen bush grown through the northern hemisphere. It produces around purple berries with a sweet flavor similar to pine. the berries are used for flavoring gin and other alcoholic beverages......
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Are small spheres cut from raw - peeled potatoes with a scoop; seasoned and sauteed in clarified butter - then tossed with a meat glaze and garnished with chopped parsley
10. diagonals
Oval-shapes slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
11. tuna
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Thon
Disk shaped slices
To cut into pieces where uniformity of shape is not important
12. Ghee
A sauce made from meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
A form of clarified butter in which the milk solids remain with the fat and are allowed to brown; originating in India and now used worldwide as an ingredient and cooking medium - it has a long shelf life - a high smoke point and a nutty - caramel-li
Moules
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
13. Muesli
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
A breakfast cereal made from raw or toasted cereal grains - dried fruits - nuts - dried milk solids and usually eaten with milk or yogurt; sometimes known as granola
14. Degrease
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made from a concentrated vegetable juice
15. Render
To melt and clarify fat
Flet
Thon
Ras el hanout
16. Coulis
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flash point
Diamond shaped pieces - usually of firm vegetables
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
17. trout
Huitres
Truite
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a bushy plant with long - narrow dark green leaves and tine grey flowers - it goes well with fish and tomatoes and is essential in many French dishes such as bearnaise sauce and fine herb blends
18. mollusks
Mollusque
A standard mirepoix plue smoked bacon or smoked ham and - depending on the dish - mushrooms andherbs; cometimes called an edible mirepoix - it is usually cut more uniformly than a standard mirepoix and left in the finished dish as a garnish.
Lorette
Depth of flavor
19. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Ras el hanout
To melt and clarify fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Lorette
20. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Lorette
Moules
Thon
21. Matignon
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A standard mirepoix plue smoked bacon or smoked ham and - depending on the dish - mushrooms andherbs; cometimes called an edible mirepoix - it is usually cut more uniformly than a standard mirepoix and left in the finished dish as a garnish.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
22. Chutney
A sweet-and-sour condiment made of fruits - vegetables or both and cooked in vinegar with sugar and spices until it has a consistency of jam. Some chutneys are reduced to a puree; others retain recognizable pieces of their ingredients.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To melt and clarify fat
23. peppermint
Peeled - seeded and diced tomato
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
24. Juniper
The length of time it takes a cooking media - such as fat or water - to return to the desired cooking temperature after food is submerged in it.
Huitres
As an evergreen bush grown through the northern hemisphere. It produces around purple berries with a sweet flavor similar to pine. the berries are used for flavoring gin and other alcoholic beverages......
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
25. savory
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Stems have a mild garlic flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
26. Cream sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made by adding cream to a bechamel sauce
Flet
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
27. curry leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Are small - dark green leaves that have a bright citrus floral aroma
28. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flet
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flash point
29. Basil
Methode champenoise
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
To cut into pieces where uniformity of shape is not important
30. Black & White Peppercorns
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A form of clarified butter in which the milk solids remain with the fat and are allowed to brown; originating in India and now used worldwide as an ingredient and cooking medium - it has a long shelf life - a high smoke point and a nutty - caramel-li
The berries are allowed to ripen until they turn red. the ripened berries are allowed to ferment - they their outer layer of skin is washed off. Useful in white sauces or when the appearance of black speckles is undesirable
Dauphine
31. Baste
To moisten foods during cooking (usually grilling - broiling or roasting) with melted fat - pan drippings - a sauce or other liquids to prevent drying or to add flavor
Depth of flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A breakfast cereal made from raw or toasted cereal grains - dried fruits - nuts - dried milk solids and usually eaten with milk or yogurt; sometimes known as granola
32. Parcooking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food by any cooking method.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Thon
33. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Are small - dark green leaves that have a bright citrus floral aroma
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
34. Blanching
Very briefly and partially cooking a food in boiling water or hot fat: used to assist preparation (for example - to loosen peels from vegetables) as part of a combination cooking method or to remove undesirable flavors.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made from a concentrated vegetable juice
Dauphine
35. thyme
Methode champenoise
Is a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
The length of time it takes a cooking media - such as fat or water - to return to the desired cooking temperature after food is submerged in it.
36. Chervil
Classically - a vinaigrette dressing made from oil - vinegar - salt and pepper. In America the term also refers to a commercially prepared dressing that is creamy - tartly sweet and red-orange in color
Mouthfeel
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
37. Boulangere
Disk shaped slices
Are onions and potatoes sauteed in butter - then transferred to a baking pan or added to a partially cooked roast in a roasting pan; stock is added - and the potatoes are cooked uncovered until done.
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
38. Beurre Noir
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into cubes with six equal-sized sides
French for black butter; used to describe whole butter cooked until dark brown (not black); sometime flavored with vinegar or lemon juice - caper and parsley and served over fish - eggs and vegetables.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
39. oblique cuts
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Thon
Small pieces with two angle-cut sides
40. marjoram
To cut into very fine pieces where uniformity of shape is not important
Is the green leafy portion of the plant that yields seeds known as coriander
Is a flowering herb native to the mediterane and used since ancient times
French for black butter; used to describe whole butter cooked until dark brown (not black); sometime flavored with vinegar or lemon juice - caper and parsley and served over fish - eggs and vegetables.
41. Gravy
Methode champenoise
A sauce made from meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
Crustaces
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
42. Parsley
Ras el hanout
Flash point
Is probabaly the best known and most widely used herb in the world. It grows in almost all climates and is available in many varieties - all of which are rich in vitamins and minerals
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
43. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Crustaces
To cut into cubes with six equal-sized sides
44. Concassee
Peeled - seeded and diced tomato
Are onions and potatoes sauteed in butter - then transferred to a baking pan or added to a partially cooked roast in a roasting pan; stock is added - and the potatoes are cooked uncovered until done.
Berny
Croquettes
45. Parboiling
Partially cooking a food by any cooking method.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Classically - a vinaigrette dressing made from oil - vinegar - salt and pepper. In America the term also refers to a commercially prepared dressing that is creamy - tartly sweet and red-orange in color
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
46. Epazote
Moules
To cut into cubes with six equal-sized sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Methode champenoise
47. crustaceans
Croquettes
Has tall stalks and large - dark green - celery like leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces
48. typically contains 20 or more spices - such as turmeric - cinnamon - cloves - grains of paradise - coriander - cumin - cardamon - peppercorns - dried chiles - dried flower petals - and allegedly - an aphrodisiac or two
Ras el hanout
Berny
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To finely slice or shred leafy vegetables or herbs
49. Sage
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
50. mince
To cut into very fine pieces where uniformity of shape is not important
Methode champenoise
French for black butter; used to describe whole butter cooked until dark brown (not black); sometime flavored with vinegar or lemon juice - caper and parsley and served over fish - eggs and vegetables.
Oval-shapes slices