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. Duchesse + Shaping + Breading + Deep-frying =
Peeled - seeded and diced tomato
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes

2. oysters
Huitres
Disk shaped slices
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

3. Vinaigrette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into cubes with six equal-sized sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

4. trout
Truite
Is a flowering herb native to the mediterane and used since ancient times
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

5. Boulangere
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
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)

6. Sage
Diamond shaped pieces - usually of firm vegetables
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

7. Dill
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Mouthfeel

8. bechamel
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

9. Epazote
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Disk shaped slices
Are small - dark green leaves that have a bright citrus floral aroma

10. Gravy
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.
Marquis
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.

11. Degrease
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
French for stock or base
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Diamond shaped pieces - usually of firm vegetables

12. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Berny
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.

13. diagonals
Sel Gris
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Oval-shapes slices

14. Parsley
Ecrevisses
A sauce made by adding cream to a bechamel sauce
Dauphine
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

15. scallops
Ras el hanout
Mollusque
Stems have a mild garlic flavor
Coquilles Saint Jacques

16. Shocking
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Truite
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

17. Recovery time
Are small - dark green leaves that have a bright citrus floral aroma
Methode champenoise
To finely slice or shred leafy vegetables or herbs
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.

18. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
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

19. savory
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Peeled - seeded and diced tomato
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

20. 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
Thon
Ras el hanout
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.

21. A sea salt harvested off the coast of normandy - France
Flash point
To cut into very fine pieces where uniformity of shape is not important
Sel Gris
Depth of flavor

22. French dressing
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
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.

23. Black & White Peppercorns
Diamond shaped pieces - usually of firm vegetables
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
To cut into football-shaped pieces with seven equal sides and flat ends.
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

24. mussels
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
Tannins
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules

25. Baste
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
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

26. mint
Includes many species & flavors (even chocolates)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is the green leafy portion of the plant that yields seeds known as coriander
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

27. whether the dish has a broad range of flavornole
Depth of flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Croquettes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. Coulis
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Small pieces with two angle-cut sides
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

29. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

30. tourner
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Are small - dark green leaves that have a bright citrus floral aroma
Methode champenoise
To cut into football-shaped pieces with seven equal sides and flat ends.

31. Fond
French for stock or base
To cut into pieces where uniformity of shape is not important
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 flowering herb native to the mediterane and used since ancient times

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

33. Parboiling
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
Ras el hanout
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.

34. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Coquilles Saint Jacques
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

35. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Moules
Thon
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

36. Matignon
Flet
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Sel Gris

37. clams
Palourdes
Thon
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

38. Basil
To finely slice or shred leafy vegetables or herbs
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Lorette
Moules

39. chop
To cut into pieces where uniformity of shape is not important
Crustaces
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

40. the temperature at which a fat ignites and small flames appears on the surface of the fat
A sauce made by adding cream to a bechamel sauce
Flash point
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 cut into very fine pieces where uniformity of shape is not important

41. Chutney
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

42. lavage
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has tall stalks and large - dark green - celery like leaves
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

43. Chervil
Stems have a mild garlic flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Thon

44. crayfish
Ecrevisses
Lorette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

45. rondelles
Berny
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
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
Disk shaped slices

46. Wasabi
Is the green leafy portion of the plant that yields seeds known as coriander
Diamond shaped pieces - usually of firm vegetables
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

47. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into very fine pieces where uniformity of shape is not important
Dauphine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

48. Cilantro
Marquis
Oval-shapes slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is the green leafy portion of the plant that yields seeds known as coriander

49. 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 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.
Croquettes
Has tall stalks and large - dark green - celery like leaves
Methode champenoise

50. marjoram
To finely slice or shred leafy vegetables or herbs
Is a flowering herb native to the mediterane and used since ancient times
Crustaces
Ras el hanout

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Culinary Arts 101

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests