Test your basic knowledge |

Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 30 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. rondelles
Crustaces
Disk shaped slices
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 by adding cream to a bechamel sauce

2. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Lorette
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 sauce made by adding cream to a bechamel sauce

3. oblique cuts
Berny
Moules
Stems have a mild garlic flavor
Small pieces with two angle-cut sides

4. 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
Flash point
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Pickling spice

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

6. Chervil
Croquettes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

7. Duchesse + Shaping + Breading + Deep-frying =
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 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.
Croquettes

8. mustard seeds
Diamond shaped pieces - usually of firm vegetables
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

9. Muesli
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette
Disk shaped slices
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

10. Ghee
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 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 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

11. 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
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

12. Matignon
Crustaces
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Truite

13. mollusks
A sauce made by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Mollusque
Truite

14. cardamom
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

15. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Methode champenoise
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flash point

16. Glacage
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Sel Gris
Browning or glazing a food - usually under a salamander or broiler
Disk shaped slices

17. mussels
Moules
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To finely slice or shred leafy vegetables or herbs

18. 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
Thon
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Stems have a mild garlic flavor

19. clams
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Palourdes
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
Croquettes

20. Carryover cooking
Small pieces with two angle-cut sides
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.
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 the green leafy portion of the plant that yields seeds known as coriander

21. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Includes many species & flavors (even chocolates)
Disk shaped slices
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

22. Opal basil
Has tall stalks and large - dark green - celery like leaves
Sel Gris
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Stems have a mild garlic flavor

23. Concassee
Peeled - seeded and diced tomato
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flash point

24. Garlic chives
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic flavor
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

25. savory
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices

26. Gravy
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 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.

27. flounder
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flet
Disk shaped slices
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. Rosemary
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.

29. mince
To cut into very fine pieces where uniformity of shape is not important
Depth of flavor
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

30. lozenges
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Diamond shaped pieces - usually of firm vegetables
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

31. oysters
Diamond shaped pieces - usually of firm vegetables
Huitres
Flash point
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. butterfly
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Crustaces

33. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Berny
Dauphine

34. peppermint
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 thin - stiff - pointed leaves and a sharper flavor and aroma
Tannins
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

35. trout
Truite
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
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

36. crustaceans
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.
Depth of flavor
Crustaces
Palourdes

37. Juniper
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 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
French for stock or base

38. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Depth of flavor
Flet

39. Basil
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
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
Coquilles Saint Jacques

40. Recovery time
Moules
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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.

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
Mouthfeel
Partially cooking a food by any cooking method.
A sauce made from a concentrated vegetable juice

42. French dressing
Peeled - seeded and diced tomato
Flash point
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
French for stock or base

43. Duchesse + Pate a choux =
Dauphine
Moules
Stems have a mild garlic flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

44. 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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into football-shaped pieces with seven equal sides and flat ends.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

45. dice
To cut into cubes with six equal-sized sides
Truite
A sauce made from a concentrated vegetable juice
Are small - dark green leaves that have a bright citrus floral aroma

46. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Marquis
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
Thon

47. mint
Includes many species & flavors (even chocolates)
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
Moules
To cut into cubes with six equal-sized sides

48. chiffonade
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To finely slice or shred leafy vegetables or herbs
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......
Depth of flavor

49. Coulis
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Marquis

50. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Moules
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).