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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. Duchesse + Pate a choux =
Moules
Mollusque
Huitres
Dauphine

2. Recovery time
Thon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
A sauce made by adding cream to a bechamel sauce

3. Ghee
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
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.
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
Peeled - seeded and diced tomato

4. Emulsion
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is the green leafy portion of the plant that yields seeds known as coriander

5. Rosemary
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Small pieces with two angle-cut sides
Peeled - seeded and diced tomato

6. tourner
Includes many species & flavors (even chocolates)
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

7. Beurre Noir
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

8. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
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.

9. Epazote
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has tall stalks and large - dark green - celery like leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

10. Meal
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.
Dauphine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

11. bechamel
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
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
A leading sauce made by thickening milk with a white roux and adding seasonings

12. Blanching
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.
Small pieces with two angle-cut sides
Huitres
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

13. Parboiling
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made by adding cream to a bechamel sauce
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.

14. scallops
Coquilles Saint Jacques
Pickling spice
Ecrevisses
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

15. mussels
Lorette
Moules
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Coquilles Saint Jacques

16. chiffonade
To finely slice or shred leafy vegetables or herbs
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food by any cooking method.
Ras el hanout

17. mint
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Includes many species & flavors (even chocolates)
A sauce made from a concentrated vegetable juice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

18. Duchesse + Tomato concassee =
Crustaces
To melt and clarify fat
Ecrevisses
Marquis

19. Concassee
Peeled - seeded and diced tomato
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Oval-shapes slices
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

20. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Moules
Lorette
Mouthfeel

21. lozenges
Diamond shaped pieces - usually of firm vegetables
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

22. cardamom
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Has tall stalks and large - dark green - celery like leaves

23. Parcooking
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
Disk shaped slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food by any cooking method.

24. Matignon
To finely slice or shred leafy vegetables or herbs
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

25. dice
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 cubes with six equal-sized sides
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......
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

26. Parsley
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.
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

27. savory
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

28. oysters
Huitres
To melt and clarify fat
Marquis
Lorette

29. lemongrass
Depth of flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Includes many species & flavors (even chocolates)

30. Fennel
Partially cooking a food by any cooking method.
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
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

31. marjoram
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 flowering herb native to the mediterane and used since ancient times
Peeled - seeded and diced tomato
Mollusque

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

33. Vinaigrette
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 cut into cubes with six equal-sized sides
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

34. chop
To cut into pieces where uniformity of shape is not important
Croquettes
Peeled - seeded and diced tomato
Dauphine

35. tuna
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Thon
Crustaces

36. mince
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
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
Coquilles Saint Jacques

37. 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

38. lavage
Lorette
Sel Gris
To cut into pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves

39. trout
Truite
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is the green leafy portion of the plant that yields seeds known as coriander
To finely slice or shred leafy vegetables or herbs

40. 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
Lorette
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......
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

41. oregano
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Marquis

42. Chervil
Berny
French for stock or base
To cut into pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

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

44. mollusks
Mollusque
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

45. Duchesse + Shaping + Breading + Deep-frying =
A sauce made from a concentrated vegetable juice
Ras el hanout
Croquettes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

46. Shocking
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.
To finely slice or shred leafy vegetables or herbs
Mouthfeel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

47. Carryover cooking
Has thin - stiff - pointed leaves and a sharper flavor and aroma
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To finely slice or shred leafy vegetables or herbs

48. Chives
Lorette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Coquilles Saint Jacques

49. tarragon
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
Thon
Are small - dark green leaves that have a bright citrus floral aroma

50. Pasteurization
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Palourdes
Ecrevisses
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria