Test your basic knowledge |

Culinary Arts 101

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. Juniper
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......

2. Beurre Noir
Methode champenoise
Are small - dark green leaves that have a bright citrus floral aroma
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.

3. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
Berny
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

4. tarragon
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

5. A sea salt harvested off the coast of normandy - France
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Lorette
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Sel Gris

6. Sage
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Are small - dark green leaves that have a bright citrus floral aroma
Coquilles Saint Jacques
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

7. mince
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.

8. butterfly
French for stock or base
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

9. lozenges
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

10. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Thon
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.
Croquettes
Mouthfeel

11. trout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Thon
Truite

12. Muesli
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Lorette

13. lime leaves
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.
Crustaces
Depth of flavor
Are small - dark green leaves that have a bright citrus floral aroma

14. curry leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

15. Garlic chives
Stems have a mild garlic flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Tannins
Moules

16. Dill
Mouthfeel
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Tannins
Flash point

17. Emulsion
Marquis
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

18. Chervil
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Huitres
To cut into very fine pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

19. Chives
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Dauphine
Ras el hanout

20. oysters
Includes many species & flavors (even chocolates)
Pickling spice
Browning or glazing a food - usually under a salamander or broiler
Huitres

21. Shocking
To finely slice or shred leafy vegetables or herbs
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Palourdes
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

22. lavage
Marquis
Has tall stalks and large - dark green - celery like leaves
Truite
Is a perennial plant with feathery leaves and tine flowers. its seed are greenish brown with prominent ridges and short - hairlike fibers. Their taste and aroma are similar to anise - through not as sweet

23. Rosemary
Lorette
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Disk shaped slices
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

24. chop
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into pieces where uniformity of shape is not important
Palourdes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

25. Black & White Peppercorns
To melt and clarify fat
Moules
Methode champenoise
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

26. Baste
Tannins
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

27. Ghee
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
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Berny

28. tourner
Huitres
Browning or glazing a food - usually under a salamander or broiler
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a flowering herb native to the mediterane and used since ancient times

29. peppermint
Dauphine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Diamond shaped pieces - usually of firm vegetables
A sauce made from a concentrated vegetable juice

30. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into very fine pieces where uniformity of shape is not important

31. Boulangere
Huitres
Ras el hanout
Is a perennial plant with feathery leaves and tine flowers. its seed are greenish brown with prominent ridges and short - hairlike fibers. Their taste and aroma are similar to anise - through not as sweet
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.

32. Parsley
Crustaces
Includes many species & flavors (even chocolates)
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
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

33. Degrease
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

34. savory
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
Coquilles Saint Jacques
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To melt and clarify fat

35. bechamel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A leading sauce made by thickening milk with a white roux and adding seasonings
Oval-shapes slices

36. mint
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Is a perennial plant with feathery leaves and tine flowers. its seed are greenish brown with prominent ridges and short - hairlike fibers. Their taste and aroma are similar to anise - through not as sweet
Includes many species & flavors (even chocolates)

37. Pasteurization
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

38. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

39. clams
Palourdes
Methode champenoise
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
A sauce made from a concentrated vegetable juice

40. Cilantro
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is the green leafy portion of the plant that yields seeds known as coriander
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.

41. Basil
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Moules

42. Essence
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.
Croquettes
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
A sauce made from a concentrated vegetable juice

43. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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......
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

44. rondelles
Disk shaped slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Includes many species & flavors (even chocolates)
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

45. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Peeled - seeded and diced tomato

46. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into football-shaped pieces with seven equal sides and flat ends.
Flet
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

47. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

48. Parisienne
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
To cut into cubes with six equal-sized sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.

49. Duchesse + Pate a choux =
Ras el hanout
Dauphine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

50. Render
To melt and clarify fat
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

Test your basic knowledge |

Culinary Arts 101

Communication skills, Self help skills, Self improvement skills, Productivity skills, Writing skills, Business skills, Thinking skills & More...

502 Pages | Only $12 | PDF / EPub, Kindle Ready

Top Scores

Link to This Test

Related Subjects