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. Gravy
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 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. Garlic chives
Crustaces
Ras el hanout
Stems have a mild garlic flavor
Croquettes

3. mince
Thon
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
French for stock or base

4. lavage
Palourdes
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 tall stalks and large - dark green - celery like leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

5. scallops
Coquilles Saint Jacques
Dauphine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

6. mollusks
Mollusque
Diamond shaped pieces - usually of firm vegetables
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made by adding cream to a bechamel sauce

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

8. Boulangere
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To melt and clarify fat
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.

9. 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
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
Pickling spice
A leading sauce made by thickening milk with a white roux and adding seasonings
Coquilles Saint Jacques

10. savory
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flet
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

11. diagonals
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Oval-shapes slices

12. Chutney
Flet
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.
Moules
Coquilles Saint Jacques

13. 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into football-shaped pieces with seven equal sides and flat ends.

14. clams
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.
Palourdes
To cut into very fine pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

15. tarragon
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 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
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

16. peppermint
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Diamond shaped pieces - usually of firm vegetables

17. Fennel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 cubes with six equal-sized sides
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.

18. chop
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

19. chiffonade
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Methode champenoise
To finely slice or shred leafy vegetables or herbs
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

20. Beurre Noir
Mollusque
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 by adding cream to a bechamel sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

21. Fond
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
French for stock or base
Depth of flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

22. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Are small - dark green leaves that have a bright citrus floral aroma
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
Sel Gris

23. trout
To cut into cubes with six equal-sized sides
To cut into pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice
Truite

24. Black & White Peppercorns
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Sel Gris
Has tall stalks and large - dark green - celery like leaves
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

25. Concassee
To melt and clarify fat
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Peeled - seeded and diced tomato
To cut into football-shaped pieces with seven equal sides and flat ends.

26. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
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 the green leafy portion of the plant that yields seeds known as coriander

27. Baste
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

28. crayfish
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
Ecrevisses
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 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.

29. Essence
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Sel Gris
A sauce made from a concentrated vegetable juice
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

30. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Peeled - seeded and diced tomato
Coquilles Saint Jacques
Croquettes

31. Emulsion
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 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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Depth of flavor

32. oblique cuts
To melt and clarify fat
Lorette
Small pieces with two angle-cut sides
Partially cooking a food by any cooking method.

33. Opal basil
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
Methode champenoise
Moules
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

34. Cilantro
Peeled - seeded and diced tomato
Is the green leafy portion of the plant that yields seeds known as coriander
Crustaces
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

35. Duchesse + Pate a choux =
A leading sauce made by thickening milk with a white roux and adding seasonings
Depth of flavor
Dauphine
To cut into football-shaped pieces with seven equal sides and flat ends.

36. Coulis
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Palourdes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made by adding cream to a bechamel sauce
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

38. Meal
To cut into pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
French for stock or base
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

39. cardamom
Huitres
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

40. mustard seeds
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has thin - stiff - pointed leaves and a sharper flavor and aroma

41. Duchesse + Tomato concassee =
Depth of flavor
Oval-shapes slices
Marquis
Is the green leafy portion of the plant that yields seeds known as coriander

42. crustaceans
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Crustaces
Truite
Browning or glazing a food - usually under a salamander or broiler

43. 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
Lorette
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ras el hanout

44. A sea salt harvested off the coast of normandy - France
Mouthfeel
Flet
Sel Gris
Are small - dark green leaves that have a bright citrus floral aroma

45. Vinaigrette
Huitres
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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 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

46. dice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into cubes with six equal-sized sides
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice

47. lemongrass
A sauce made from a concentrated vegetable juice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 cubes with six equal-sized sides

48. tourner
Has lacy - fern like leaves that are similar to parsly and can be used as a 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.
Ras el hanout
To cut into football-shaped pieces with seven equal sides and flat ends.

49. 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......
Are small - dark green leaves that have a bright citrus floral aroma
Browning or glazing a food - usually under a salamander or broiler
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

50. bechamel
Truite
A leading sauce made by thickening milk with a white roux and adding seasonings
To finely slice or shred leafy vegetables or herbs
Flet