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. Essence
Berny
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice

2. chop
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
To cut into pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon

3. butterfly
Ecrevisses
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

4. lozenges
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
To cut into very fine pieces where uniformity of shape is not important

5. lemongrass
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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. Duchesse + Pate a choux =
Dauphine
Crustaces
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas

7. savory
Moules
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

8. Shocking
Disk shaped slices
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
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.

9. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Coquilles Saint Jacques

10. rondelles
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
Disk shaped slices
To cut into pieces where uniformity of shape is not important

11. crayfish
Ecrevisses
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into football-shaped pieces with seven equal sides and flat ends.

12. the temperature at which a fat ignites and small flames appears on the surface of the fat
Mouthfeel
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

13. Duchesse + Tomato concassee =
Partially cooking a food by any cooking method.
Marquis
To finely slice or shred leafy vegetables or herbs
To cut into football-shaped pieces with seven equal sides and flat ends.

14. clams
Is the green leafy portion of the plant that yields seeds known as coriander
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into cubes with six equal-sized sides
Palourdes

15. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Lorette

16. Dill
Truite
Small pieces with two angle-cut sides
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

17. crustaceans
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Crustaces
A sauce made by adding cream to a bechamel sauce
Thon

18. Render
Browning or glazing a food - usually under a salamander or broiler
Marquis
To melt and clarify fat
Methode champenoise

19. Blanching
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Sel Gris
Has tall stalks and large - dark green - celery like leaves
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.

20. chiffonade
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.
To finely slice or shred leafy vegetables or herbs
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

21. Chervil
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Small pieces with two angle-cut sides
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.

22. A sea salt harvested off the coast of normandy - France
Sel Gris
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made by adding cream to a bechamel sauce
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

23. peppermint
Thon
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

24. thyme
Partially cooking a food by any cooking method.
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Peeled - seeded and diced tomato

25. oregano
A sauce made by adding cream to a bechamel sauce
Tannins
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Huitres

26. lavender
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

27. Fond
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
Mollusque
Peeled - seeded and diced tomato
French for stock or base

28. lime leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma
Is a flowering herb native to the mediterane and used since ancient times
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

29. whether the dish has a broad range of flavornole
Pickling spice
Ras el hanout
Depth of flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

30. Pasteurization
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

31. Degrease
Diamond shaped pieces - usually of firm vegetables
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

32. Beurre Noir
Has tall stalks and large - dark green - celery like leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
Mouthfeel

33. Epazote
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces
Is also known as wormseed or stink weed; it grows wild throughout the Americas

34. oblique cuts
Are small - dark green leaves that have a bright citrus floral aroma
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Small pieces with two angle-cut sides

35. Vinaigrette
To cut into very fine pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

36. Complex organic compounds concentraded in the grape's skin - pits and stems
Crustaces
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
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
Tannins

37. Fennel
Lorette
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
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.

38. Gravy
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
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.
Stems have a mild garlic flavor
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

39. mint
Includes many species & flavors (even chocolates)
To cut into football-shaped pieces with seven equal sides and flat ends.
Dauphine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

40. 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
Ras el hanout
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
Croquettes
Has tall stalks and large - dark green - celery like leaves

41. Chives
Truite
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

42. bay
To cut into football-shaped pieces with seven equal sides and flat ends.
Huitres
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

43. Parisienne
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Includes many species & flavors (even chocolates)
A leading sauce made by thickening milk with a white roux and adding seasonings

44. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Methode champenoise
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Berny

45. Matignon
A leading sauce made by thickening milk with a white roux and adding seasonings
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.

46. lavage
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 pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

47. cardamom
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Thon

48. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 sauce made from a concentrated vegetable juice
Partially cooking a food by any cooking method.

49. bechamel
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
To melt and clarify fat
Tannins
A leading sauce made by thickening milk with a white roux and adding seasonings

50. Emulsion
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Ecrevisses