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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. Concassee
Peeled - seeded and diced tomato
Has tall stalks and large - dark green - celery like leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

2. Blanching
Oval-shapes slices
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

3. Fond
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
French for stock or base
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To finely slice or shred leafy vegetables or herbs

4. Opal basil
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

5. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made from a concentrated vegetable juice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

6. Baste
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.
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
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

7. 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.
Are small - dark green leaves that have a bright citrus floral aroma
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

8. Parcooking
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food by any cooking method.
Browning or glazing a food - usually under a salamander or broiler
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

9. mollusks
Partially cooking a food by any cooking method.
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
Mollusque
Has tall stalks and large - dark green - celery like leaves

10. Black & White Peppercorns
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Flet

11. flounder
Ras el hanout
Flet
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
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

12. Ghee
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

13. lavender
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food by any cooking method.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

14. Chutney
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Thon

15. marjoram
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Dauphine
Is a flowering herb native to the mediterane and used since ancient times

16. crustaceans
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Crustaces
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

17. Pasteurization
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

18. mussels
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 cut into very fine pieces where uniformity of shape is not important
Moules
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

19. French dressing
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Methode champenoise
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

20. mustard seeds
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Mouthfeel
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

21. whether the dish has a broad range of flavornole
Depth of flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Mollusque

22. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Sel Gris

23. Wasabi
Oval-shapes slices
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

24. Glacage
Croquettes
French for stock or base
Pickling spice
Browning or glazing a food - usually under a salamander or broiler

25. lemongrass
Methode champenoise
Crustaces
Marquis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

26. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made from a concentrated vegetable juice
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.
Croquettes

27. butterfly
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
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.
Tannins

28. Coulis
To melt and clarify fat
Small pieces with two angle-cut sides
Berny
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

29. 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 tall stalks and large - dark green - celery like leaves
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.
Browning or glazing a food - usually under a salamander or broiler
Ras el hanout

30. rondelles
Disk shaped slices
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

31. lime leaves
To finely slice or shred leafy vegetables or herbs
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Are small - dark green leaves that have a bright citrus floral aroma

32. lavage
Has tall stalks and large - dark green - celery like leaves
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.

33. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Includes many species & flavors (even chocolates)
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
Methode champenoise

34. dice
To cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

35. oregano
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into cubes with six equal-sized sides
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

36. Complex organic compounds concentraded in the grape's skin - pits and stems
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.
Tannins
French for stock or base
Peeled - seeded and diced tomato

37. Chives
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

38. Render
Oval-shapes slices
Tannins
Has tall stalks and large - dark green - celery like leaves
To melt and clarify fat

39. Essence
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Includes many species & flavors (even chocolates)
A sauce made from a concentrated vegetable juice

40. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
To cut into pieces where uniformity of shape is not important
Methode champenoise
Crustaces

41. oblique cuts
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Small pieces with two angle-cut sides
Peeled - seeded and diced tomato
Tannins

42. 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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Berny
Is also known as wormseed or stink weed; it grows wild throughout the Americas

43. Beurre Noir
Marquis
Coquilles Saint Jacques
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 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

44. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Huitres
Lorette
Pickling spice

45. chop
Berny
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into pieces where uniformity of shape is not important

46. Garlic chives
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Stems have a mild garlic 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.
Ecrevisses

47. diagonals
Mollusque
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
Mouthfeel
Oval-shapes slices

48. Shocking
To cut into 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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Truite

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

50. Gravy
Coquilles Saint Jacques
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
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.