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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Huitres
To melt and clarify fat
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.

2. Juniper
Oval-shapes slices
Browning or glazing a food - usually under a salamander or broiler
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 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

3. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Marquis
Has thin - stiff - pointed leaves and a sharper flavor and aroma

4. Matignon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
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

5. crayfish
Small pieces with two angle-cut sides
Coquilles Saint Jacques
Ecrevisses
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

6. Rosemary
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 a flowering herb native to the mediterane and used since ancient times
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Peeled - seeded and diced tomato

7. Carryover cooking
French for stock or base
Mouthfeel
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

8. Recovery time
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.
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.
To melt and clarify fat
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.

9. mince
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.
To cut into very fine pieces where uniformity of shape is not important
Flet
Small pieces with two angle-cut sides

10. mussels
Mollusque
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Moules
French for stock or base

11. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Mouthfeel
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......

12. these spice blends are based on black peppercorns and red chiles - with some or all the following added; allspice - cloves - ginger - mustard sees - coriander seeds - bay leaves and dill
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.
To cut into very fine pieces where uniformity of shape is not important
Pickling spice
Flash point

13. Essence
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice
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

14. tourner
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into football-shaped pieces with seven equal sides and flat ends.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

15. lavender
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food by any cooking method.
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

16. Pasteurization
Is a flowering herb native to the mediterane and used since ancient times
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
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

17. Fennel
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
Diamond shaped pieces - usually of firm vegetables
Sel Gris
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

18. oregano
A leading sauce made by thickening milk with a white roux and adding seasonings
Coquilles Saint Jacques
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

19. Emulsion
Pickling spice
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

20. Garlic chives
Huitres
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.
Stems have a mild garlic flavor
French for stock or base

21. Black & White Peppercorns
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 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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

22. oblique cuts
Small pieces with two angle-cut sides
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces

23. lozenges
Are small - dark green leaves that have a bright citrus floral aroma
Methode champenoise
Diamond shaped pieces - usually of firm vegetables
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

24. tarragon
Peeled - seeded and diced tomato
Huitres
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 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

25. savory
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Pickling spice

26. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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.
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.
A sauce made from a concentrated vegetable juice
Mouthfeel

27. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce
Berny
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

28. Shocking
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.
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.
Truite

29. scallops
Coquilles Saint Jacques
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
A leading sauce made by thickening milk with a white roux and adding seasonings

30. trout
Truite
To cut into football-shaped pieces with seven equal sides and flat ends.
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

31. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

32. Duchesse + Shaping + Breading + Deep-frying =
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Croquettes
Mollusque
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

33. Beurre Noir
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.
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

34. crustaceans
Lorette
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Crustaces

35. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
To cut into very fine pieces where uniformity of shape is not important
Ecrevisses
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

36. Chives
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. chop
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
Pickling spice

38. tuna
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Thon
Is a flowering herb native to the mediterane and used since ancient times

39. Epazote
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

40. mint
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
Includes many species & flavors (even chocolates)

41. butterfly
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Huitres
Mollusque

42. marjoram
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette
Is a flowering herb native to the mediterane and used since ancient times
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

43. Complex organic compounds concentraded in the grape's skin - pits and stems
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
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

44. dice
Methode champenoise
Huitres
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 cut into cubes with six equal-sized sides

45. Muesli
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To melt and clarify fat
Croquettes

46. rondelles
Flash point
Disk shaped slices
To cut into football-shaped pieces with seven equal sides and flat ends.
French for stock or base

47. whether the dish has a broad range of flavornole
Depth of flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 sauce made by adding cream to a bechamel sauce

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

49. Vinaigrette
Dauphine
Ecrevisses
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

50. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
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.
Dauphine
Diamond shaped pieces - usually of firm vegetables

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

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