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. Duchesse + Pate a choux =
Dauphine
Marquis
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.
Depth of flavor

2. Blanching
To finely slice or shred leafy vegetables or herbs
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

3. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
To melt and clarify fat
Berny
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.

4. Parisienne
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

5. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Huitres
Tannins

6. tarragon
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Berny
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

7. trout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
To melt and clarify fat
Has tall stalks and large - dark green - celery like leaves

8. chiffonade
Dauphine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To finely slice or shred leafy vegetables or herbs
Mollusque

9. marjoram
Partially cooking a food by any cooking method.
Is a flowering herb native to the mediterane and used since ancient times
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.
Peeled - seeded and diced tomato

10. Matignon
To finely slice or shred leafy vegetables or herbs
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Coquilles Saint Jacques
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.

11. typically contains 20 or more spices - such as turmeric - cinnamon - cloves - grains of paradise - coriander - cumin - cardamon - peppercorns - dried chiles - dried flower petals - and allegedly - an aphrodisiac or two
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
Ras el hanout
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

12. Fond
French for stock or base
To cut into pieces where uniformity of shape is not important
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Pickling spice

13. oblique cuts
Is the green leafy portion of the plant that yields seeds known as coriander
Small pieces with two angle-cut sides
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

14. Coulis
Depth of flavor
Includes many species & flavors (even chocolates)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

15. 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.
Palourdes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

16. bay
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Are small - dark green leaves that have a bright citrus floral aroma

17. 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
A leading sauce made by thickening milk with a white roux and adding seasonings
Croquettes
Crustaces

18. Essence
Partially cooking a food by any cooking method.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made from a concentrated vegetable juice
To finely slice or shred leafy vegetables or herbs

19. the temperature at which a fat ignites and small flames appears on the surface of the fat
French for stock or base
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.
Flash point
Is also known as wormseed or stink weed; it grows wild throughout the Americas

20. lavage
Thon
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins

21. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine
Palourdes
Lorette

22. Pasteurization
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
Browning or glazing a food - usually under a salamander or broiler
Berny
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

23. thyme
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

24. Degrease
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Includes many species & flavors (even chocolates)

25. Ghee
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mouthfeel
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

26. Garlic chives
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Stems have a mild garlic flavor
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.
Methode champenoise

27. Black & White Peppercorns
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

28. Basil
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

29. Beurre Noir
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Mollusque
Pickling spice
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.

30. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Lorette
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

31. tuna
Ecrevisses
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Thon
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

32. Cream sauce
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made by adding cream to a bechamel sauce
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

33. diagonals
Ras el hanout
Depth of flavor
French for stock or base
Oval-shapes slices

34. A sea salt harvested off the coast of normandy - France
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
Sel Gris
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

35. Baste
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

36. lavender
To cut into football-shaped pieces with seven equal sides and flat ends.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

37. crayfish
Peeled - seeded and diced tomato
A sauce made from a concentrated vegetable juice
Ecrevisses
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

38. Juniper
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Palourdes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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......

39. Meal
Depth of flavor
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

40. 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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

41. Muesli
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
Small pieces with two angle-cut sides
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

42. lemongrass
Croquettes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Tannins

43. oysters
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into very fine pieces where uniformity of shape is not important
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
Huitres

44. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
French for stock or base
Truite
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

45. whether the dish has a broad range of flavornole
Mollusque
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
French for stock or base
Depth of flavor

46. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Dauphine
To melt and clarify fat
Berny

47. savory
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Coquilles Saint Jacques
Ecrevisses
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

48. flounder
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
Flet

49. French dressing
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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......

50. lozenges
Oval-shapes slices
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Diamond shaped pieces - usually of firm vegetables