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. mollusks
Partially cooking a food by any cooking method.
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flet

2. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Partially cooking a food by any cooking method.

3. Duchesse + Pate a choux =
Palourdes
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Dauphine

4. 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
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Pickling spice
Flet

5. cardamom
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

6. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Small pieces with two angle-cut sides

7. chop
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
To cut into pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables
Palourdes

8. Shocking
French for stock or base
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mouthfeel
Methode champenoise

9. Glacage
Browning or glazing a food - usually under a salamander or broiler
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 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
Small pieces with two angle-cut sides

10. diagonals
Oval-shapes slices
A leading sauce made by thickening milk with a white roux and adding seasonings
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Disk shaped slices

11. tuna
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
Thon
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

12. Beurre Noir
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important
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.

13. Garlic chives
To finely slice or shred leafy vegetables or herbs
Stems have a mild garlic flavor
Includes many species & flavors (even chocolates)
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.

14. flounder
Dauphine
French for stock or base
Flet
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

15. oblique cuts
To cut into pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma
Small pieces with two angle-cut sides

16. Muesli
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
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 also known as wormseed or stink weed; it grows wild throughout the Americas

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

18. Blanching
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
To finely slice or shred leafy vegetables or herbs

19. mint
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Includes many species & flavors (even chocolates)
Depth of flavor
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

20. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point
Peeled - seeded and diced tomato
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

21. savory
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Tannins
A sauce made from a concentrated vegetable juice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

22. Essence
A sauce made from a concentrated vegetable juice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Pickling spice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

23. Emulsion
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Methode champenoise
Mouthfeel
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

24. 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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Marquis
Ras el hanout

25. Duchesse + Tomato concassee =
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Marquis

26. Basil
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a flowering herb native to the mediterane and used since ancient times
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

27. Vinaigrette
Pickling spice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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......

28. mussels
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 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules

29. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A sauce made by adding cream to a bechamel sauce
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings

30. tourner
French for stock or base
To cut into football-shaped pieces with seven equal sides and flat ends.
Ras el hanout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

31. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made by adding cream to a bechamel sauce
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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

32. Juniper
Browning or glazing a food - usually under a salamander or broiler
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
Partially cooking a food by any cooking method.
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......

33. clams
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Palourdes

34. Degrease
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Ras el hanout
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

35. crustaceans
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Crustaces
Has tall stalks and large - dark green - celery like leaves
Includes many species & flavors (even chocolates)

36. bechamel
Sel Gris
To finely slice or shred leafy vegetables or herbs
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A leading sauce made by thickening milk with a white roux and adding seasonings

37. Gravy
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
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.
Are small - dark green leaves that have a bright citrus floral aroma

38. lime leaves
Partially cooking a food by any cooking method.
Thon
Are small - dark green leaves that have a bright citrus floral aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

39. Meal
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)
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

40. Rosemary
Coquilles Saint Jacques
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.
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

41. Concassee
Depth of flavor
Peeled - seeded and diced tomato
To cut into very fine pieces where uniformity of shape is not important
Pickling spice

42. Boulangere
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Palourdes
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

43. Cream sauce
Depth of flavor
A sauce made by adding cream to a bechamel sauce
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify fat

44. rondelles
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Disk shaped slices

45. lozenges
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.
Ecrevisses
Are small - dark green leaves that have a bright citrus floral aroma
Diamond shaped pieces - usually of firm vegetables

46. Dill
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

47. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Ras el hanout
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Lorette

48. mince
Moules
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.
To cut into very fine pieces where uniformity of shape is not important
Depth of flavor

49. 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
Mollusque
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

50. oysters
Moules
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Huitres
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor