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. Matignon
Truite
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.
Thon
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

2. Boulangere
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

3. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

4. whether the dish has a broad range of flavornole
Stems have a mild garlic flavor
Depth of flavor
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.
Ecrevisses

5. oblique cuts
Small pieces with two angle-cut sides
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.
Palourdes
To cut into football-shaped pieces with seven equal sides and flat ends.

6. 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.
Coquilles Saint Jacques
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

7. Epazote
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Dauphine

8. Opal basil
Is the green leafy portion of the plant that yields seeds known as coriander
Sel Gris
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.

9. peppermint
Includes many species & flavors (even chocolates)
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Croquettes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

10. oysters
Lorette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

11. Sage
Coquilles Saint Jacques
To cut into cubes with six equal-sized sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To finely slice or shred leafy vegetables or herbs

12. lime leaves
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......
Has tall stalks and large - dark green - celery like leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Are small - dark green leaves that have a bright citrus floral aroma

13. Black & White Peppercorns
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Oval-shapes slices

14. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

15. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise
Peeled - seeded and diced tomato

16. mince
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into very fine pieces where uniformity of shape is not important
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.
Thon

17. marjoram
To finely slice or shred leafy vegetables or herbs
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Sel Gris
Is a flowering herb native to the mediterane and used since ancient times

18. Shocking
Tannins
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

19. clams
Berny
Coquilles Saint Jacques
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Palourdes

20. A sea salt harvested off the coast of normandy - France
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has tall stalks and large - dark green - celery like leaves
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

21. flounder
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 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
Small pieces with two angle-cut sides

22. Coulis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Dauphine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

23. Cream sauce
A sauce made from a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

24. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

25. Parisienne
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
French for stock or base

26. bechamel
Browning or glazing a food - usually under a salamander or broiler
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette

27. crustaceans
Sel Gris
A leading sauce made by thickening milk with a white roux and adding seasonings
Crustaces
To cut into pieces where uniformity of shape is not important

28. tuna
To cut into cubes with six equal-sized sides
Mouthfeel
Thon
Stems have a mild garlic flavor

29. 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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ras el hanout
To cut into cubes with six equal-sized sides
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.

30. mussels
Ras el hanout
Moules
Sel Gris
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

31. French dressing
Oval-shapes slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette
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

32. Chervil
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.
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 thin - stiff - pointed leaves and a sharper flavor and aroma

33. scallops
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
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
Coquilles Saint Jacques
Huitres

34. mollusks
Mollusque
Flet
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

35. chiffonade
To finely slice or shred leafy vegetables or herbs
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
Partially cooking a food by any cooking method.
Berny

36. Render
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.
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 flowering herb native to the mediterane and used since ancient times
To melt and clarify fat

37. Vinaigrette
Is the green leafy portion of the plant that yields seeds known as coriander
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

38. oregano
Is the green leafy portion of the plant that yields seeds known as coriander
Browning or glazing a food - usually under a salamander or broiler
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Disk shaped slices

39. Meal
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Huitres
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

40. 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.
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.
Ras el hanout
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

41. Essence
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
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.
A sauce made from a concentrated vegetable juice

42. Glacage
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.
Browning or glazing a food - usually under a salamander or broiler
Tannins
Marquis

43. Beurre Noir
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
Mouthfeel
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

44. trout
Dauphine
Pickling spice
Truite
Methode champenoise

45. thyme
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
Tannins
Ras el hanout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

46. mustard seeds
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Huitres
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves

47. Degrease
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Coquilles Saint Jacques
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Ecrevisses

48. butterfly
A leading sauce made by thickening milk with a white roux and adding seasonings
Methode champenoise
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

49. Concassee
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Oval-shapes slices

50. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Browning or glazing a food - usually under a salamander or broiler
A sauce made by adding cream to a bechamel sauce