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. Chutney
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.
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

2. Parcooking
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
Partially cooking a food by any cooking method.
Huitres

3. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Depth of flavor
A leading sauce made by thickening milk with a white roux and adding seasonings

4. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Truite
French for stock or base
Palourdes

5. Coulis
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
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

6. Black & White Peppercorns
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.
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
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
French for stock or base

7. Duchesse + Tomato concassee =
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
Marquis
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.
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......

8. flounder
Diamond shaped pieces - usually of firm vegetables
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

9. rondelles
Berny
To cut into pieces where uniformity of shape is not important
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

10. lavender
Flet
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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. lavage
Thon
To cut into cubes with six equal-sized sides
Has tall stalks and large - dark green - celery like leaves
Berny

12. Ghee
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Methode champenoise

13. Rosemary
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Browning or glazing a food - usually under a salamander or broiler
Methode champenoise
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

14. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Coquilles Saint Jacques

15. Dill
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......
Diamond shaped pieces - usually of firm vegetables
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma

16. mint
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.
Ras el hanout
Includes many species & flavors (even chocolates)
Coquilles Saint Jacques

17. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Mouthfeel
Thon
Coquilles Saint Jacques

18. crayfish
Moules
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ecrevisses

19. Wasabi
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.
Partially cooking a food by any cooking method.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

20. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Depth of flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

21. Boulangere
Sel Gris
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.

22. curry leaves
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.
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
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

23. 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
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.
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

24. Beurre Noir
Dauphine
Marquis
French for stock or base
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.

25. oysters
Methode champenoise
Huitres
Crustaces
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

26. Cilantro
Mollusque
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is the green leafy portion of the plant that yields seeds known as coriander

27. Parboiling
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made from a concentrated vegetable juice
Sel Gris
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

28. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma

29. Muesli
Browning or glazing a food - usually under a salamander or broiler
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
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
Moules

30. savory
A sauce made by adding cream to a bechamel sauce
Stems have a mild garlic flavor
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

31. Duchesse + Shaping + Breading + Deep-frying =
Coquilles Saint Jacques
Croquettes
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times

32. Fond
Dauphine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Palourdes
French for stock or base

33. 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 sauce made by adding cream to a bechamel sauce
Mouthfeel
To cut into football-shaped pieces with seven equal sides and flat ends.
Pickling spice

34. A sea salt harvested off the coast of normandy - France
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Crustaces
Sel Gris

35. Fennel
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Palourdes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

36. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Browning or glazing a food - usually under a salamander or broiler
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

37. tuna
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flash point
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Thon

38. mince
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 from a concentrated vegetable juice
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).

39. chop
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 pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

40. butterfly
Includes many species & flavors (even chocolates)
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Small pieces with two angle-cut sides
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

41. Garlic chives
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic flavor
Diamond shaped pieces - usually of firm vegetables
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

42. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Truite
Diamond shaped pieces - usually of firm vegetables
Has tall stalks and large - dark green - celery like leaves

43. Pasteurization
A sauce made from a concentrated vegetable juice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a flowering herb native to the mediterane and used since ancient times
Ras el hanout

44. Baste
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.
Is the green leafy portion of the plant that yields seeds known as coriander
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
Flash point

45. marjoram
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 a flowering herb native to the mediterane and used since ancient times
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

46. mollusks
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mollusque
Oval-shapes slices

47. the temperature at which a fat ignites and small flames appears on the surface of the fat
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point
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.
Stems have a mild garlic flavor

48. Sage
Flash point
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flet
Has thin - stiff - pointed leaves and a sharper flavor and aroma

49. clams
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Palourdes

50. Blanching
To cut into pieces where uniformity of shape is not important
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
To cut into cubes with six equal-sized sides