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. cardamom
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Dauphine
To finely slice or shred leafy vegetables or herbs
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

2. bay
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
Crustaces
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

3. marjoram
Oval-shapes slices
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

4. Cream sauce
A sauce made by adding cream to a bechamel sauce
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To finely slice or shred leafy vegetables or herbs
Has thin - stiff - pointed leaves and a sharper flavor and aroma

5. Basil
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made by adding cream to a bechamel sauce
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ras el hanout

6. Emulsion
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into very fine pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Huitres

7. Essence
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 cubes with six equal-sized sides
Thon

8. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Includes many species & flavors (even chocolates)
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mouthfeel

9. crustaceans
To melt and clarify fat
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces

10. Epazote
French for stock or base
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Peeled - seeded and diced tomato

11. Boulangere
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
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.
A sauce made from a concentrated vegetable juice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

12. Gravy
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is the green leafy portion of the plant that yields seeds known as coriander

13. lozenges
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Diamond shaped pieces - usually of firm 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
A sauce made by adding cream to a bechamel sauce

14. oregano
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
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
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

15. tuna
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Disk shaped slices
Thon
Flash point

16. Fennel
To finely slice or shred leafy vegetables or herbs
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

17. Duchesse + Pate a choux =
Truite
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
Dauphine
To cut into pieces where uniformity of shape is not important

18. Parisienne
A sauce made from a concentrated vegetable juice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To finely slice or shred leafy vegetables or herbs
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

19. 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 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
Berny
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
Ras el hanout

20. lime leaves
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......
A leading sauce made by thickening milk with a white roux and adding seasonings
Are small - dark green leaves that have a bright citrus floral aroma

21. Matignon
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
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. Ghee
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Ras el hanout

23. oysters
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
Disk shaped slices
Huitres
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

24. Parboiling
To cut into very fine pieces where uniformity of shape is not important
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
Depth of flavor

25. flounder
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To finely slice or shred leafy vegetables or herbs
Flet
Lorette

26. the temperature at which a fat ignites and small flames appears on the surface of the fat
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point
Lorette
A sauce made by adding cream to a bechamel sauce

27. lemongrass
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Ecrevisses

28. Concassee
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
Ras el hanout
Peeled - seeded and diced tomato
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

29. Pasteurization
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Small pieces with two angle-cut sides

30. diagonals
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 by adding cream to a bechamel sauce
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
Oval-shapes slices

31. dice
Crustaces
To cut into cubes with six equal-sized sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.

32. tarragon
Diamond shaped pieces - usually of firm vegetables
Methode champenoise
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
To cut into very fine pieces where uniformity of shape is not important

33. Beurre Noir
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.
Flash point
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.
Browning or glazing a food - usually under a salamander or broiler

34. rondelles
Croquettes
Flash point
Disk shaped slices
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......

35. mustard seeds
Croquettes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Diamond shaped pieces - usually of firm vegetables
Marquis

36. oblique cuts
Stems have a mild garlic flavor
Small pieces with two angle-cut sides
To melt and clarify fat
Thon

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

38. bechamel
Has tall stalks and large - dark green - celery like leaves
Flash point
A leading sauce made by thickening milk with a white roux and adding seasonings
Oval-shapes slices

39. Duchesse + Tomato concassee =
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
Marquis
To cut into very fine pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

40. Chervil
French for stock or base
Tannins
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

41. thyme
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
Crustaces
Ras el hanout

42. Carryover cooking
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To melt and clarify fat
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

43. 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
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
Croquettes

44. crayfish
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 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
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.
Ecrevisses

45. whether the dish has a broad range of flavornole
To cut into cubes with six equal-sized sides
Partially cooking a food by any cooking method.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Depth of flavor

46. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Ras el hanout
Mollusque
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

47. Duchesse + Shaping + Breading + Deep-frying =
Sel Gris
Depth of flavor
To cut into football-shaped pieces with seven equal sides and flat ends.
Croquettes

48. Chutney
Flash point
Truite
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

49. Parcooking
To cut into cubes with six equal-sized sides
Peeled - seeded and diced tomato
Pickling spice
Partially cooking a food by any cooking method.

50. French dressing
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Sel Gris
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
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