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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. Parsley
Berny
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 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
Oval-shapes slices

2. 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.
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
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.

3. crustaceans
Crustaces
To cut into pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves
Browning or glazing a food - usually under a salamander or broiler

4. Garlic chives
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Stems have a mild garlic flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

5. chop
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Croquettes

6. Shocking
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......
Crustaces
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

7. Epazote
Is a flowering herb native to the mediterane and used since ancient times
Berny
Has tall stalks and large - dark green - celery like leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas

8. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To cut into cubes with six equal-sized sides

9. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Stems have a mild garlic flavor
Thon
Methode champenoise
Coquilles Saint Jacques

10. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To finely slice or shred leafy vegetables or herbs
Coquilles Saint Jacques
Moules

11. scallops
Dauphine
Coquilles Saint Jacques
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......
Diamond shaped pieces - usually of firm vegetables

12. A sea salt harvested off the coast of normandy - France
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris
Diamond shaped pieces - usually of firm vegetables
Tannins

13. mint
Includes many species & flavors (even chocolates)
Stems have a mild garlic flavor
Croquettes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

14. diagonals
Is a flowering herb native to the mediterane and used since ancient times
To melt and clarify fat
Includes many species & flavors (even chocolates)
Oval-shapes slices

15. flounder
To cut into very fine pieces where uniformity of shape is not important
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
Flet
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

16. clams
Palourdes
Pickling spice
A sauce made from a concentrated vegetable juice
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

17. bechamel
Palourdes
A leading sauce made by thickening milk with a white roux and adding seasonings
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
Lorette

18. Chutney
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

19. oysters
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. Render
To melt and clarify fat
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

21. Parisienne
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.
Peeled - seeded and diced tomato
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
Crustaces

22. Black & White Peppercorns
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres
Dauphine
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

23. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Croquettes
Lorette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

24. Beurre Noir
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 also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into football-shaped pieces with seven equal sides and flat ends.
Truite

25. Cream 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.
A sauce made by adding cream to a bechamel sauce
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

26. Duchesse + Shaping + Breading + Deep-frying =
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mouthfeel
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

27. mustard seeds
Dauphine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Mollusque

28. lavage
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into very fine pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves
French for stock or base

29. lozenges
Dauphine
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......
Diamond shaped pieces - usually of firm vegetables

30. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 the green leafy portion of the plant that yields seeds known as coriander
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

31. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.

32. Parcooking
Thon
Tannins
Partially cooking a food by any cooking method.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

33. oblique cuts
Small pieces with two angle-cut sides
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

34. mussels
A sauce made by adding cream to a bechamel sauce
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
Moules
To cut into cubes with six equal-sized sides

35. marjoram
To cut into cubes with six equal-sized sides
Truite
Is a flowering herb native to the mediterane and used since ancient times
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

36. whether the dish has a broad range of flavornole
Disk shaped slices
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic flavor
Depth of flavor

37. Fennel
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 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
Huitres
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

38. Blanching
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.
Moules
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.

39. Concassee
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.
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To finely slice or shred leafy vegetables or herbs

40. Matignon
Methode champenoise
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
Ecrevisses
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.

41. Complex organic compounds concentraded in the grape's skin - pits and stems
French for stock or base
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into very fine pieces where uniformity of shape is not important
Tannins

42. peppermint
Depth of flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into pieces where uniformity of shape is not important
Croquettes

43. mince
To cut into very fine pieces where uniformity of shape is not important
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
Oval-shapes slices
Flash point

44. Fond
French for stock or base
To cut into football-shaped pieces with seven equal sides and flat ends.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

45. Carryover cooking
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

46. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Berny

47. dice
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 cubes with six equal-sized sides
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.
Includes many species & flavors (even chocolates)

48. trout
To cut into cubes with six equal-sized sides
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Truite
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.

49. Chives
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Crustaces
Is a flowering herb native to the mediterane and used since ancient times

50. curry leaves
Ras el hanout
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Huitres
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.