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. Render
Disk shaped slices
Moules
Are small - dark green leaves that have a bright citrus floral aroma
To melt and clarify fat

2. chiffonade
To finely slice or shred leafy vegetables or herbs
Berny
A sauce made from a concentrated vegetable juice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

3. scallops
Small pieces with two angle-cut sides
Croquettes
Coquilles Saint Jacques
Moules

4. Complex organic compounds concentraded in the grape's skin - pits and stems
Thon
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
Tannins
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

5. 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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Ras el hanout
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
Diamond shaped pieces - usually of firm vegetables

6. Garlic chives
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Stems have a mild garlic flavor
Tannins
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

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

8. Black & White Peppercorns
Stems have a mild garlic flavor
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into very fine pieces where uniformity of shape is not important

9. peppermint
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

10. Emulsion
Includes many species & flavors (even chocolates)
Flet
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

11. Cilantro
Berny
Is the green leafy portion of the plant that yields seeds known as coriander
Are small - dark green leaves that have a bright citrus floral aroma
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

12. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
French for stock or base
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel

13. oblique cuts
Marquis
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Small pieces with two angle-cut sides

14. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Tannins
Berny
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

15. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Peeled - seeded and diced tomato
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
To cut into pieces where uniformity of shape is not important

16. whether the dish has a broad range of flavornole
Depth of flavor
Stems have a mild garlic flavor
Palourdes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

17. 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.
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.
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.
Stems have a mild garlic flavor

18. crustaceans
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 tall stalks and large - dark green - celery like leaves
Crustaces

19. mustard seeds
Pickling spice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Truite

20. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

21. Duchesse + Pate a choux =
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.
Small pieces with two angle-cut sides
Dauphine
A sauce made by adding cream to a bechamel sauce

22. Concassee
Peeled - seeded and diced tomato
Mouthfeel
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
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

23. Epazote
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 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
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

24. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables
Truite
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

25. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To melt and clarify fat
Lorette
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......

26. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
French for stock or base
Methode champenoise
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides

27. lavage
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has tall stalks and large - dark green - celery like leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

28. Cream sauce
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into football-shaped pieces with seven equal sides and flat ends.

29. clams
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ecrevisses

30. Fond
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

31. tourner
Pickling spice
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce

32. crayfish
Ecrevisses
Disk shaped slices
Small pieces with two angle-cut sides
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

33. Essence
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

34. Wasabi
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......
Moules
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

35. marjoram
Coquilles Saint Jacques
Includes many species & flavors (even chocolates)
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma

36. thyme
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ras el hanout
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

37. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules
Lorette
A leading sauce made by thickening milk with a white roux and adding seasonings

38. Baste
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Lorette
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
Oval-shapes slices

39. trout
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Truite

40. Juniper
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Small pieces with two angle-cut sides
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......

41. lozenges
Diamond shaped pieces - usually of firm vegetables
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 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.
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

42. Shocking
A leading sauce made by thickening milk with a white roux and adding seasonings
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

43. mince
To cut into very fine pieces where uniformity of shape is not important
Berny
Small pieces with two angle-cut sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

44. Matignon
To cut into cubes with six equal-sized sides
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Disk shaped slices

45. Parisienne
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.
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 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.
Diamond shaped pieces - usually of firm vegetables

46. Glacage
Small pieces with two angle-cut sides
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
Browning or glazing a food - usually under a salamander or broiler
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.

47. French dressing
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.
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

48. Opal basil
Diamond shaped pieces - usually of firm vegetables
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

49. 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.
Sel Gris
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.

50. Dill
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is the green leafy portion of the plant that yields seeds known as coriander
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

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