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. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Pickling spice
A sauce made from a concentrated vegetable juice
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.

2. Cilantro
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is the green leafy portion of the plant that yields seeds known as coriander

3. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Dauphine
Disk shaped slices
Moules

4. Pasteurization
Has thin - stiff - pointed leaves and a sharper flavor and aroma
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To melt and clarify fat
Depth of flavor

5. Juniper
A sauce made by adding cream to a bechamel sauce
Depth of flavor
Is the green leafy portion of the plant that yields seeds known as coriander
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......

6. crayfish
To melt and clarify fat
Ecrevisses
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into football-shaped pieces with seven equal sides and flat ends.

7. clams
Palourdes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
A sauce made from a concentrated vegetable juice

8. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made from a concentrated vegetable juice
To cut into 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.

9. Gravy
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Huitres
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.

10. Essence
Flet
A sauce made from a concentrated vegetable juice
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

11. Parboiling
Are small - dark green leaves that have a bright citrus floral aroma
Croquettes
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Stems have a mild garlic flavor

12. chiffonade
To finely slice or shred leafy vegetables or herbs
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

13. mollusks
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.
Small pieces with two angle-cut sides
Mollusque
Truite

14. Meal
Huitres
Diamond shaped pieces - usually of firm vegetables
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.

15. lavender
A sauce made from a concentrated vegetable juice
Palourdes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

16. thyme
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.
Crustaces
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
Mollusque

17. lemongrass
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Disk shaped slices
Truite

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

19. crustaceans
Mouthfeel
Crustaces
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Truite

20. Vinaigrette
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Diamond shaped pieces - usually of firm vegetables

21. curry leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

22. Parcooking
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.
Lorette
Flash point
Partially cooking a food by any cooking method.

23. mint
Stems have a mild garlic flavor
Berny
Flash point
Includes many species & flavors (even chocolates)

24. French dressing
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
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.
Moules

25. marjoram
Is a flowering herb native to the mediterane and used since ancient times
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Thon
To finely slice or shred leafy vegetables or herbs

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

27. Coulis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food by any cooking method.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has tall stalks and large - dark green - celery like leaves
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
Methode champenoise

29. A sea salt harvested off the coast of normandy - France
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Sel Gris
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

30. Boulangere
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
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......
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 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. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
Mollusque

32. Fennel
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.
Huitres
Diamond shaped pieces - usually of firm vegetables
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

33. the temperature at which a fat ignites and small flames appears on the surface of the fat
Has tall stalks and large - dark green - celery like leaves
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

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

35. Duchesse + Shaping + Breading + Deep-frying =
Crustaces
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Croquettes
Small pieces with two angle-cut sides

36. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 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

37. Beurre Noir
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.
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.
Sel Gris
Thon

38. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To cut into football-shaped pieces with seven equal sides and flat ends.
Depth of flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Berny

39. tourner
Sel Gris
Croquettes
Coquilles Saint Jacques
To cut into football-shaped pieces with seven equal sides and flat ends.

40. whether the dish has a broad range of flavornole
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Stems have a mild garlic flavor
Depth of flavor

41. mussels
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Moules

42. Shocking
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

43. 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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Moules
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.

44. Rosemary
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Methode champenoise

45. cardamom
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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......
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into football-shaped pieces with seven equal sides and flat ends.

46. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 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. Parsley
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Berny
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

48. lozenges
Small pieces with two angle-cut sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into cubes with six equal-sized sides
Diamond shaped pieces - usually of firm vegetables

49. Blanching
Diamond shaped pieces - usually of firm vegetables
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.
Berny
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

50. diagonals
Oval-shapes slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book