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. Parcooking
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.
Mollusque
Partially cooking a food by any cooking method.
Marquis

2. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Moules
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

3. A sea salt harvested off the coast of normandy - France
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Sel Gris
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made by adding cream to a bechamel sauce

4. chiffonade
Marquis
To finely slice or shred leafy vegetables or herbs
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Browning or glazing a food - usually under a salamander or broiler

5. Wasabi
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Disk shaped slices

6. diagonals
Is the green leafy portion of the plant that yields seeds known as coriander
Has tall stalks and large - dark green - celery like leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Oval-shapes slices

7. thyme
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
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
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
Moules

8. Recovery time
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

9. tarragon
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.
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......
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
Browning or glazing a food - usually under a salamander or broiler

10. mince
To cut into very fine pieces where uniformity of shape is not important
Flash point
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Coquilles Saint Jacques

11. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Partially cooking a food by any cooking method.
Methode champenoise
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

12. flounder
Are small - dark green leaves that have a bright citrus floral aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flet
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.

13. curry leaves
A sauce made from a concentrated vegetable juice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Dauphine

14. Glacage
Coquilles Saint Jacques
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
Crustaces

15. mustard seeds
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.

16. 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
Pickling spice
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

17. Parboiling
French for stock or base
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

18. Cream sauce
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
Oval-shapes slices
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.

19. cardamom
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is the green leafy portion of the plant that yields seeds known as coriander

20. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flash point
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

21. Black & White Peppercorns
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 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.

22. lozenges
Diamond shaped pieces - usually of firm vegetables
Flet
Ras el hanout
A sauce made by adding cream to a bechamel sauce

23. Duchesse + Shaping + Breading + Deep-frying =
Dauphine
Croquettes
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 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

24. Beurre Noir
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.
Crustaces
French for stock or base
Sel Gris

25. Vinaigrette
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

26. crayfish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Ecrevisses
To cut into very fine pieces where uniformity of shape is not important

27. marjoram
Berny
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a flowering herb native to the mediterane and used since ancient times

28. Epazote
Small pieces with two angle-cut sides
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.
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

29. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Dauphine
Huitres

30. tourner
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Sel Gris
To cut into football-shaped pieces with seven equal sides and flat ends.
Has tall stalks and large - dark green - celery like leaves

31. Baste
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 cut into football-shaped pieces with seven equal sides and flat ends.
Browning or glazing a food - usually under a salamander or broiler

32. Duchesse + Tomato concassee =
Marquis
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 cut into cubes with six equal-sized sides

33. clams
Browning or glazing a food - usually under a salamander or broiler
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Tannins
Palourdes

34. chop
Disk shaped slices
To cut into pieces where uniformity of shape is not important
Flet
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

35. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Includes many species & flavors (even chocolates)
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

36. Shocking
To cut into very fine pieces where uniformity of shape is not important
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

37. Cilantro
To cut into very fine pieces where uniformity of shape is not important
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
Truite

38. mussels
Moules
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
Flet
Berny

39. scallops
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Berny
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Coquilles Saint Jacques

40. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

41. crustaceans
Mollusque
A sauce made from a concentrated vegetable juice
Crustaces
Ecrevisses

42. lavage
Stems have a mild garlic flavor
Palourdes
Has tall stalks and large - dark green - celery like leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

43. Meal
Flet
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

44. dice
To cut into cubes with six equal-sized sides
Coquilles Saint Jacques
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
Mollusque

45. tuna
Diamond shaped pieces - usually of firm vegetables
Thon
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce

46. Garlic chives
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
Berny
Stems have a mild garlic flavor

47. Essence
Huitres
Ecrevisses
Diamond shaped pieces - usually of firm vegetables
A sauce made from a concentrated vegetable juice

48. whether the dish has a broad range of flavornole
Depth of flavor
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
Stems have a mild garlic flavor
A sauce made by adding cream to a bechamel sauce

49. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Browning or glazing a food - usually under a salamander or broiler
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Berny

50. oblique cuts
Berny
Partially cooking a food by any cooking method.
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
Small pieces with two angle-cut sides