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. Vinaigrette
Browning or glazing a food - usually under a salamander or broiler
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.

2. 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
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
Pickling spice
Oval-shapes slices

3. bay
A sauce made from a concentrated vegetable juice
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
Partially cooking a food by any cooking method.

4. Cilantro
Oval-shapes slices
Is the green leafy portion of the plant that yields seeds known as coriander
Is a flowering herb native to the mediterane and used since ancient times
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

5. A sea salt harvested off the coast of normandy - France
Sel Gris
Disk shaped 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.
Is the green leafy portion of the plant that yields seeds known as coriander

6. Duchesse + Tomato concassee =
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules
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......
Marquis

7. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has tall stalks and large - dark green - celery like leaves
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
Depth of flavor

8. bechamel
To cut into football-shaped pieces with seven equal sides and flat ends.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Ras el hanout
A leading sauce made by thickening milk with a white roux and adding seasonings

9. Essence
Includes many species & flavors (even chocolates)
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
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 from a concentrated vegetable juice

10. Fond
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
French for stock or base
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

11. mint
Includes many species & flavors (even chocolates)
Disk shaped slices
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

12. 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
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout
Has thin - stiff - pointed leaves and a sharper flavor and aroma

13. mince
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
To cut into very fine pieces where uniformity of shape is not important
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

14. Chutney
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made from a concentrated vegetable juice

15. Carryover cooking
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

16. Cream sauce
Is a flowering herb native to the mediterane and used since ancient times
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made by adding cream to a bechamel sauce
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.

17. mollusks
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
Partially cooking a food by any cooking method.
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

18. Baste
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Oval-shapes slices
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

19. crustaceans
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
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Crustaces

20. Matignon
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 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Are small - dark green leaves that have a bright citrus floral aroma

21. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Crustaces
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

22. Parcooking
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Partially cooking a food by any cooking method.

23. Shocking
Includes many species & flavors (even chocolates)
Flet
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 sauce made from a concentrated vegetable juice

24. Sage
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

25. butterfly
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.
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

26. cardamom
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Peeled - seeded and diced tomato

27. Recovery time
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

28. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Stems have a mild garlic flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Lorette

29. Emulsion
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into cubes with six equal-sized sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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......

30. tuna
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Depth of flavor
Thon
Are small - dark green leaves that have a bright citrus floral aroma

31. Parboiling
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
Tannins
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

32. Black & White Peppercorns
Depth of 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
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

33. Ghee
Diamond shaped pieces - usually of firm vegetables
Croquettes
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

34. curry leaves
Croquettes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. trout
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Truite
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.

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

37. Epazote
Truite
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food by any cooking method.
Mouthfeel

38. 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
Huitres
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

39. Render
To melt and clarify fat
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
Crustaces
A sauce made by adding cream to a bechamel sauce

40. Duchesse + Pate a choux =
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.
Is a flowering herb native to the mediterane and used since ancient times
Dauphine

41. 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.
Depth of flavor
Are small - dark green leaves that have a bright citrus floral aroma
Moules

42. Fennel
Ecrevisses
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

43. Parisienne
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

44. chiffonade
To finely slice or shred leafy vegetables or herbs
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

45. Meal
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices

46. tourner
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Moules

47. oblique cuts
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Crustaces
Small pieces with two angle-cut sides

48. diagonals
Oval-shapes slices
Peeled - seeded and diced tomato
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
Marquis

49. Opal basil
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Are small - dark green leaves that have a bright citrus floral aroma
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.

50. chop
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into pieces where uniformity of shape is not important
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