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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. Black & White Peppercorns
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
Tannins
Thon
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

2. Complex organic compounds concentraded in the grape's skin - pits and stems
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Tannins

3. crayfish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

4. 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
Palourdes
Are small - dark green leaves that have a bright citrus floral aroma

5. oregano
Truite
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

6. Sage
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
Palourdes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Coquilles Saint Jacques

7. Duchesse + Pate a choux =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Dauphine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

8. Parcooking
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food by any cooking method.
Berny
Stems have a mild garlic flavor

9. thyme
Includes many species & flavors (even chocolates)
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Marquis

10. French dressing
Marquis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point
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

11. cardamom
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Partially cooking a food by any cooking method.
Moules

12. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is the green leafy portion of the plant that yields seeds known as coriander

13. Coulis
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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Moules

14. oblique cuts
To cut into cubes with six equal-sized sides
Huitres
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Small pieces with two angle-cut sides

15. marjoram
A sauce made by adding cream to a bechamel sauce
Browning or glazing a food - usually under a salamander or broiler
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 a flowering herb native to the mediterane and used since ancient times

16. crustaceans
Oval-shapes slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Crustaces
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. Pasteurization
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

18. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To cut into pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Berny
Thon

19. 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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise

20. 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
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice

21. tarragon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Palourdes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

22. rondelles
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Disk shaped slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

23. bay
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 pieces where uniformity of shape is not important
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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

24. Parboiling
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

25. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A sauce made from a concentrated vegetable juice
Methode champenoise
Ras el hanout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

26. peppermint
Has tall stalks and large - dark green - celery like leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Stems have a mild garlic flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

27. Rosemary
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.
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
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. mussels
Browning or glazing a food - usually under a salamander or broiler
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
Moules
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

29. whether the dish has a broad range of flavornole
Depth of flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

30. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Truite
French for stock or base

31. oysters
To finely slice or shred leafy vegetables or herbs
Huitres
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Marquis

32. curry leaves
Oval-shapes slices
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
Is the green leafy portion of the plant that yields seeds known as coriander
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

33. A sea salt harvested off the coast of normandy - France
Sel Gris
Methode champenoise
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Dauphine

34. mollusks
Mollusque
Crustaces
Disk shaped slices
Ecrevisses

35. Parisienne
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
Mouthfeel
A sauce made from a concentrated vegetable juice
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

36. 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
Ras el hanout
Ecrevisses
Tannins
Sel Gris

37. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Depth of flavor

38. Emulsion
Stems have a mild garlic flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

39. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
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
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

40. clams
Lorette
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a flowering herb native to the mediterane and used since ancient times
Palourdes

41. lozenges
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flash point
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Diamond shaped pieces - usually of firm vegetables

42. tuna
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
Thon
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

43. Basil
A leading sauce made by thickening milk with a white roux and adding seasonings
Methode champenoise
Small pieces with two angle-cut sides
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

44. mince
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into very fine pieces where uniformity of shape is not important
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

45. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Pickling spice
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......

46. Chives
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 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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

47. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
Partially cooking a food by any cooking method.

48. Gravy
Berny
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Stems have a mild garlic flavor

49. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Pickling spice

50. Chervil
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.