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
A sauce made from a concentrated vegetable juice
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Partially cooking a food by any cooking method.

2. mince
Tannins
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into very fine pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times

3. Basil
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is also known as wormseed or stink weed; it grows wild throughout the Americas

4. Beurre Noir
A leading sauce made by thickening milk with a white roux and adding seasonings
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
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.

5. Blanching
Is a flowering herb native to the mediterane and used since ancient times
A leading sauce made by thickening milk with a white roux and adding seasonings
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

6. flounder
Flet
To cut into football-shaped pieces with seven equal sides and flat ends.
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

7. Sage
Depth of flavor
Ecrevisses
A sauce made from a concentrated vegetable juice
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

8. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flet
To cut into very fine pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce

9. Matignon
Ecrevisses
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into football-shaped pieces with seven equal sides and flat ends.

10. lozenges
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.
Diamond shaped pieces - usually of firm vegetables
A sauce made by adding cream to a bechamel sauce
Disk shaped slices

11. tourner
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Peeled - seeded and diced tomato
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into cubes with six equal-sized sides

12. cardamom
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has tall stalks and large - dark green - celery like leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

13. mollusks
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
A sauce made by adding cream to a bechamel sauce
Mollusque

14. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is the green leafy portion of the plant that yields seeds known as coriander
Pickling spice

15. Chutney
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 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.
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

16. Vinaigrette
Is also known as wormseed or stink weed; it grows wild throughout the Americas
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Truite

17. Duchesse + Pate a choux =
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food by any cooking method.
Dauphine

18. butterfly
Disk shaped slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

19. Boulangere
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
A sauce made by adding cream to a bechamel sauce
Small pieces with two angle-cut sides

20. lavage
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has tall stalks and large - dark green - celery like leaves
A sauce made by adding cream to a bechamel sauce

21. Parsley
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

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

23. savory
Mouthfeel
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 by adding cream to a bechamel sauce

24. Wasabi
Pickling spice
Diamond shaped pieces - usually of firm vegetables
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

25. crayfish
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Marquis
Ecrevisses
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.

26. Rosemary
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.
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny

27. Parcooking
To finely slice or shred leafy vegetables or herbs
Ras el hanout
Partially cooking a food by any cooking method.
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

28. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Dauphine
Huitres
Methode champenoise

29. Emulsion
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made by adding cream to a bechamel sauce

30. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To cut into pieces where uniformity of shape is not important
Flet
Mollusque

31. Pasteurization
Has tall stalks and large - dark green - celery like leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Mouthfeel
A sauce made by adding cream to a bechamel sauce

32. Parboiling
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mouthfeel
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

33. rondelles
Huitres
Diamond shaped pieces - usually of firm vegetables
Disk shaped slices
A sauce made from a concentrated vegetable juice

34. peppermint
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
Lorette
Has thin - stiff - pointed leaves and a sharper flavor and aroma

35. Ghee
Mollusque
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
Tannins
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.

36. dice
To finely slice or shred leafy vegetables or herbs
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 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 cut into cubes with six equal-sized sides

37. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify fat
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

38. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Are small - dark green leaves that have a bright citrus floral aroma

39. Concassee
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Disk shaped slices

40. marjoram
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
Sel Gris
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a flowering herb native to the mediterane and used since ancient times

41. 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
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
Pickling spice
Dauphine
Methode champenoise

42. 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.
Includes many species & flavors (even chocolates)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To finely slice or shred leafy vegetables or herbs

43. oblique cuts
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Small pieces with two angle-cut sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

44. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato
Tannins

45. bechamel
Moules
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 leading sauce made by thickening milk with a white roux and adding seasonings
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

46. tarragon
Mouthfeel
Mollusque
Is a flowering herb native to the mediterane and used since ancient times
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

47. Duchesse + Tomato concassee =
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Marquis
Berny
French for stock or base

48. Render
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Crustaces
A leading sauce made by thickening milk with a white roux and adding seasonings
To melt and clarify fat

49. Opal basil
Huitres
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To finely slice or shred leafy vegetables or herbs
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.

50. Glacage
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Browning or glazing a food - usually under a salamander or broiler
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine