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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. Dill
Methode champenoise
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine

2. Gravy
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Disk shaped slices
Truite

3. Garlic chives
Palourdes
Browning or glazing a food - usually under a salamander or broiler
Stems have a mild garlic flavor
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

4. tuna
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
Flash point
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Thon

5. Vinaigrette
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
Ecrevisses
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Truite

6. Fond
Marquis
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
French for stock or base

7. Epazote
Is the green leafy portion of the plant that yields seeds known as coriander
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.
Pickling spice
Is also known as wormseed or stink weed; it grows wild throughout the Americas

8. Cream sauce
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......
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made by adding cream to a bechamel sauce
Are small - dark green leaves that have a bright citrus floral aroma

9. savory
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
Browning or glazing a food - usually under a salamander or broiler
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

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

11. Essence
Methode champenoise
To cut into very fine pieces where uniformity of shape is not important
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

12. Complex organic compounds concentraded in the grape's skin - pits and stems
Diamond shaped pieces - usually of firm vegetables
Tannins
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)

13. clams
Palourdes
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 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.
Croquettes

14. 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
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.
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.
Coquilles Saint Jacques

15. Black & White Peppercorns
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
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
Oval-shapes slices

16. mince
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
To cut into football-shaped pieces with seven equal sides and flat ends.

17. 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
Pickling spice
Ras el hanout
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.
Includes many species & flavors (even chocolates)

18. Chutney
Huitres
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 pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

19. Concassee
Lorette
Peeled - seeded and diced tomato
Oval-shapes slices
Partially cooking a food by any cooking method.

20. lime leaves
To melt and clarify fat
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Huitres

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
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 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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

22. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

23. A sea salt harvested off the coast of normandy - France
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Sel Gris

24. lavage
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has tall stalks and large - dark green - celery like leaves
Ras el hanout
Flet

25. Meal
Huitres
Is a flowering herb native to the mediterane and used since ancient times
Coquilles Saint Jacques
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

26. Duchesse + Pate a choux =
Diamond shaped pieces - usually of firm vegetables
Croquettes
A sauce made from a concentrated vegetable juice
Dauphine

27. Glacage
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 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.
Browning or glazing a food - usually under a salamander or broiler
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

28. 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 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
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
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

29. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flet
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 small - dark green leaves that have a bright citrus floral aroma

30. tourner
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 cut into football-shaped pieces with seven equal sides and flat ends.
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

31. Parsley
Is a flowering herb native to the mediterane and used since ancient times
A sauce made by adding cream to a bechamel sauce
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

32. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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 tall stalks and large - dark green - celery like leaves
To cut into pieces where uniformity of shape is not important

33. rondelles
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Sel Gris
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Disk shaped slices

34. lozenges
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables
To cut into very fine pieces where uniformity of shape is not important
To cut into pieces where uniformity of shape is not important

35. Sage
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
Depth of flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

36. oysters
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

37. whether the dish has a broad range of flavornole
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 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
Depth of flavor
A sauce made from a concentrated vegetable juice

38. mussels
Moules
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
Flet

39. Degrease
Small pieces with two angle-cut sides
Includes many species & flavors (even chocolates)
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

40. chop
To cut into pieces where uniformity of shape is not important
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
Ras el hanout
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

41. mustard seeds
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into cubes with six equal-sized sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Moules

42. cardamom
Depth of flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Marquis
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.

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

44. crayfish
Flet
Ecrevisses
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

45. Chervil
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.

46. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made from a concentrated vegetable juice
Browning or glazing a food - usually under a salamander or broiler
Partially cooking a food by any cooking method.

47. flounder
Flet
Partially cooking a food by any cooking method.
To finely slice or shred leafy vegetables or herbs
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

48. oregano
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has tall stalks and large - dark green - celery like leaves
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

49. scallops
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
Coquilles Saint Jacques
To cut into football-shaped pieces with seven equal sides and flat ends.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

50. mint
Includes many species & flavors (even chocolates)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Dauphine
Mouthfeel