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. Chives
Flet
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
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

2. A sea salt harvested off the coast of normandy - France
Partially cooking a food by any cooking method.
Marquis
Lorette
Sel Gris

3. butterfly
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
Browning or glazing a food - usually under a salamander or broiler
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

4. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Tannins
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette
Ras el hanout

5. chop
To cut into very fine pieces where uniformity of shape is not important
Oval-shapes slices
To cut into pieces where uniformity of shape is not important
Marquis

6. 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
Are small - dark green leaves that have a bright citrus floral aroma
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

7. Blanching
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into football-shaped pieces with seven equal sides and flat ends.

8. Juniper
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
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......
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

9. scallops
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......
Flash point
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques

10. Shocking
Truite
To cut into cubes with six equal-sized sides
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.

11. Parboiling
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.

12. Coulis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Flash point
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. Dill
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres
Is also known as wormseed or stink weed; it grows wild throughout the Americas

14. Degrease
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......
Includes many species & flavors (even chocolates)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

15. marjoram
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.
French for stock or base
Is a flowering herb native to the mediterane and used since ancient times
Mollusque

16. Parsley
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
Huitres
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Browning or glazing a food - usually under a salamander or broiler

17. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

18. flounder
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.
Methode champenoise
Flet
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

19. Complex organic compounds concentraded in the grape's skin - pits and stems
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Tannins
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. Rosemary
Croquettes
Lorette
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Ras el hanout

21. dice
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Oval-shapes slices
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.
To cut into cubes with six equal-sized sides

22. Wasabi
Partially cooking a food by any cooking method.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

23. Garlic chives
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 tall stalks and large - dark green - celery like leaves
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
Stems have a mild garlic flavor

24. crustaceans
Disk shaped slices
Crustaces
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

25. tarragon
Mollusque
To cut into football-shaped pieces with seven equal sides and flat ends.
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

26. diagonals
Depth of flavor
French for stock or base
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.
Oval-shapes slices

27. Baste
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Browning or glazing a food - usually under a salamander or broiler
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

28. Carryover cooking
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.
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 melt and clarify fat
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

29. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Small pieces with two angle-cut sides
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

30. Glacage
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Stems have a mild garlic flavor
Croquettes
Browning or glazing a food - usually under a salamander or broiler

31. thyme
To cut into very fine pieces where uniformity of shape is not important
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
Dauphine
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

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

33. curry 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
Methode champenoise
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

34. Parcooking
Partially cooking a food by any cooking method.
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.
To finely slice or shred leafy vegetables or herbs

35. crayfish
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
Ras el hanout
Ecrevisses

36. Duchesse + Tomato concassee =
Mollusque
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Marquis
A sauce made by adding cream to a bechamel sauce

37. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Oval-shapes slices
A sauce made from a concentrated vegetable juice

38. Black & White Peppercorns
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

39. Chutney
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Depth of flavor
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

40. lozenges
Small pieces with two angle-cut sides
Flash point
Diamond shaped pieces - usually of firm vegetables
Mollusque

41. Fond
Are small - dark green leaves that have a bright citrus floral aroma
French for stock or base
Berny
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

42. oysters
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Huitres

43. tuna
Mollusque
Flash point
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

44. Gravy
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.
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 also known as wormseed or stink weed; it grows wild throughout the Americas

45. Matignon
Is the green leafy portion of the plant that yields seeds known as coriander
Sel Gris
Berny
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.

46. clams
Partially cooking a food by any cooking method.
Dauphine
Palourdes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

47. whether the dish has a broad range of flavornole
Ras el hanout
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
A sauce made by adding cream to a bechamel sauce

48. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

49. Essence
A sauce made from a concentrated vegetable juice
To finely slice or shred leafy vegetables or herbs
Huitres
Is the green leafy portion of the plant that yields seeds known as coriander

50. 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.
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.
Stems have a mild garlic 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