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. Garlic chives
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Stems have a mild garlic flavor

2. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

3. Beurre Noir
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food by any cooking method.
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. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ecrevisses
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Moules

5. Duchesse + Tomato concassee =
Oval-shapes slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
Sel Gris

6. butterfly
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 leading sauce made by thickening milk with a white roux and adding seasonings
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.

7. lime leaves
Croquettes
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 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
Are small - dark green leaves that have a bright citrus floral aroma

8. Pasteurization
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.
To cut into very fine pieces where uniformity of shape is not important
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

9. oysters
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Huitres

10. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Methode champenoise

11. dice
To cut into cubes with six equal-sized sides
A sauce made by adding cream to a bechamel sauce
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
Are small - dark green leaves that have a bright citrus floral aroma

12. Blanching
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

13. trout
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Truite
Ecrevisses

14. Emulsion
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made by adding cream to a bechamel sauce
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. Parboiling
Lorette
Moules
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

16. 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.
To melt and clarify fat
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules

17. lavender
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

18. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into very fine pieces where uniformity of shape is not important
Mollusque
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

19. Glacage
Moules
Browning or glazing a food - usually under a salamander or broiler
Thon
French for stock or base

20. 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.
Disk shaped slices
Includes many species & flavors (even chocolates)
To cut into football-shaped pieces with seven equal sides and flat ends.

21. tarragon
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
Pickling spice
Dauphine
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

22. Parsley
Coquilles Saint Jacques
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
Croquettes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

23. marjoram
Are small - dark green leaves that have a bright citrus floral aroma
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 flowering herb native to the mediterane and used since ancient times
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

24. Concassee
Crustaces
Mollusque
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Peeled - seeded and diced tomato

25. Fennel
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
Oval-shapes slices
Includes many species & flavors (even chocolates)
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.

26. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

27. Cream sauce
Mouthfeel
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made by adding cream to a bechamel sauce

28. Boulangere
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.

29. Carryover cooking
Mouthfeel
Small pieces with two angle-cut sides
Flet
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

30. flounder
Flet
Crustaces
Thon
Ras el hanout

31. rondelles
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Ras el hanout
Disk shaped slices
Mollusque

32. Matignon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Peeled - seeded and diced tomato
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

33. Duchesse + Pate a choux =
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

34. Fond
French for stock or base
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Disk shaped slices
Oval-shapes slices

35. Parcooking
Methode champenoise
Partially cooking a food by any cooking method.
Mollusque
Tannins

36. tourner
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into football-shaped pieces with seven equal sides and flat ends.
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

37. Rosemary
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Dauphine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

38. Sage
Partially cooking a food by any cooking method.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into very fine pieces where uniformity of shape is not important
Dauphine

39. bechamel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Depth of flavor
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 leading sauce made by thickening milk with a white roux and adding seasonings

40. 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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Coquilles Saint Jacques
Pickling spice
Marquis

41. Cilantro
To cut into football-shaped pieces with seven equal sides and flat ends.
Disk shaped slices
Is the green leafy portion of the plant that yields seeds known as coriander
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.

42. crayfish
Disk shaped slices
Ecrevisses
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

43. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into pieces where uniformity of shape is not important

44. Epazote
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

45. lemongrass
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 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.
Croquettes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

46. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Pickling spice
Huitres

47. Baste
Crustaces
Palourdes
Depth of flavor
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

48. mustard seeds
Huitres
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses

49. diagonals
Flash point
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Oval-shapes slices
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

50. 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
To cut into cubes with six equal-sized sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor