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. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is the green leafy portion of the plant that yields seeds known as coriander
Includes many species & flavors (even chocolates)
Marquis

2. Wasabi
Mouthfeel
To melt and clarify fat
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Stems have a mild garlic flavor

3. mint
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.
Oval-shapes slices
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

4. marjoram
Is a flowering herb native to the mediterane and used since ancient times
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into pieces where uniformity of shape is not important

5. Parisienne
Coquilles Saint Jacques
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 a concentrated vegetable juice
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

6. Duchesse + Tomato concassee =
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice
Marquis

7. 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
Mollusque
Small pieces with two angle-cut sides
Is a flowering herb native to the mediterane and used since ancient times

8. Garlic chives
Ecrevisses
Moules
Ras el hanout
Stems have a mild garlic flavor

9. Glacage
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Ras el hanout
Browning or glazing a food - usually under a salamander or broiler

10. Render
A sauce made from a concentrated vegetable juice
Oval-shapes slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To melt and clarify fat

11. tuna
Thon
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......
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

12. Boulangere
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.
Thon
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.

13. Parcooking
Partially cooking a food by any cooking method.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Depth of flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

14. chop
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
To cut into pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings

15. mollusks
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Mollusque
Flash point
Tannins

16. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
French for stock or base
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
Lorette

17. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Browning or glazing a food - usually under a salamander or broiler
Is a flowering herb native to the mediterane and used since ancient times
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

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

19. Duchesse + Pate a choux =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Tannins
Dauphine
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.

20. mussels
Moules
Thon
Huitres
A leading sauce made by thickening milk with a white roux and adding seasonings

21. Pasteurization
Has thin - stiff - pointed leaves and a sharper flavor and aroma
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Partially cooking a food by any cooking method.
Disk shaped slices

22. Opal basil
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important

23. 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 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 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.
Tannins
Pickling spice

24. the temperature at which a fat ignites and small flames appears on the surface of the fat
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flash point
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

25. lime leaves
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.
Berny
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma

26. bay
Pickling spice
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
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

27. tourner
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To melt and clarify fat
To cut into football-shaped pieces with seven equal sides and flat ends.

28. Complex organic compounds concentraded in the grape's skin - pits and stems
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Truite
Tannins

29. scallops
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Moules
Sel Gris

30. Fond
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
French for stock or base
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.

31. Blanching
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
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.

32. Ghee
Ecrevisses
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

33. cardamom
A sauce made from a concentrated vegetable juice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

34. diagonals
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mollusque
Oval-shapes slices

35. dice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into cubes with six equal-sized sides
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
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

36. Duchesse + Chopped truffles + Almond coating + Deep-frying =
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Small pieces with two angle-cut sides
Berny

37. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Croquettes
Flash point
Mouthfeel

38. lozenges
Methode champenoise
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
Dauphine

39. Degrease
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

40. Sage
Is a flowering herb native to the mediterane and used since ancient times
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Sel Gris

41. Black & White Peppercorns
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Includes many species & flavors (even chocolates)
Flet

42. Chervil
Oval-shapes slices
Tannins
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

43. mince
Crustaces
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
Berny

44. oblique cuts
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Berny
Small pieces with two angle-cut sides
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

45. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

46. Cilantro
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is the green leafy portion of the plant that yields seeds known as coriander

47. Essence
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice

48. thyme
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.
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
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

49. Cream sauce
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made by adding cream to a bechamel sauce
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

50. bechamel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has tall stalks and large - dark green - celery like leaves
A leading sauce made by thickening milk with a white roux and adding seasonings
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme