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. lavender
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

2. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To melt and clarify fat
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
Methode champenoise

3. Render
Sel Gris
A sauce made from a concentrated vegetable juice
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 melt and clarify fat

4. flounder
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Flet
Includes many species & flavors (even chocolates)

5. Duchesse + Pate a choux =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has tall stalks and large - dark green - celery like leaves
Dauphine
To cut into pieces where uniformity of shape is not important

6. chiffonade
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To finely slice or shred leafy vegetables or herbs
To cut into very fine pieces where uniformity of shape is not important
Oval-shapes slices

7. Parisienne
Dauphine
Crustaces
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
Truite

8. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Ras el hanout

9. savory
Stems have a mild garlic 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
Peeled - seeded and diced tomato
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

10. Black & White Peppercorns
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
Thon
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

11. Juniper
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......
Flash point
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.

12. Sage
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Depth of flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

13. dice
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides

14. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Diamond shaped pieces - usually of firm vegetables
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Thon

15. bay
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 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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

16. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Truite
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Berny
Has tall stalks and large - dark green - celery like leaves

17. Parcooking
Partially cooking a food by any cooking method.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel

18. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

19. thyme
Lorette
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

20. butterfly
Mouthfeel
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

21. A sea salt harvested off the coast of normandy - France
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.
Sel Gris
Is a flowering herb native to the mediterane and used since ancient times
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. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

23. mustard seeds
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Tannins
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

24. Fennel
Browning or glazing a food - usually under a salamander or broiler
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
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

25. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices
Ras el hanout
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

26. lozenges
Diamond shaped pieces - usually of firm vegetables
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

27. Fond
To cut into very fine 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.
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.
French for stock or base

28. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into cubes with six equal-sized sides
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has tall stalks and large - dark green - celery like leaves

29. curry leaves
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides

30. mint
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.
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

31. mollusks
Disk shaped slices
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
Mollusque
Croquettes

32. chop
Small pieces with two angle-cut sides
Are small - dark green leaves that have a bright citrus floral aroma
To cut into pieces where uniformity of shape is not important
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

33. peppermint
Methode champenoise
Includes many species & flavors (even chocolates)
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Berny

34. oregano
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.
Diamond shaped pieces - usually of firm vegetables
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.

35. Duchesse + Tomato concassee =
Mouthfeel
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Marquis
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

36. Cream sauce
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Coquilles Saint Jacques
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
A sauce made by adding cream to a bechamel sauce

37. mussels
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
Tannins
Moules
Flet

38. tourner
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
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.
Flash point
To cut into football-shaped pieces with seven equal sides and flat ends.

39. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Includes many species & flavors (even chocolates)

40. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is also known as wormseed or stink weed; it grows wild throughout the Americas

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
Palourdes
A leading sauce made by thickening milk with a white roux and adding seasonings
Pickling spice
Crustaces

42. bechamel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings
To melt and clarify fat
Mollusque

43. the temperature at which a fat ignites and small flames appears on the surface of the fat
Ecrevisses
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

44. clams
Disk shaped slices
Dauphine
Palourdes
Sel Gris

45. diagonals
Mollusque
Tannins
Oval-shapes slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

46. Recovery time
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 cut into cubes with six equal-sized sides
French for stock or base
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.

47. Parsley
Sel Gris
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
Mollusque

48. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
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.
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.

49. Boulangere
Berny
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.
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

50. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Lorette
Sel Gris