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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. 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 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
Crustaces

2. mollusks
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into football-shaped pieces with seven equal sides and flat ends.
Mollusque
To melt and clarify fat

3. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
Flash point
Palourdes

4. Fond
French for stock or base
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mollusque

5. Opal basil
Lorette
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flash point
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

6. Duchesse + Tomato concassee =
Mollusque
French for stock or base
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Marquis

7. marjoram
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a flowering herb native to the mediterane and used since ancient times
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

8. clams
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.
Palourdes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Huitres

9. oblique cuts
Small pieces with two angle-cut sides
Coquilles Saint Jacques
French for stock or base
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.

10. crustaceans
Crustaces
Disk shaped slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

11. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Includes many species & flavors (even chocolates)
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

12. Sage
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

13. Parcooking
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.
Partially cooking a food by any cooking method.
A sauce made by adding cream to a bechamel sauce
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

14. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Depth of flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mouthfeel
Dauphine

15. A sea salt harvested off the coast of normandy - France
Sel Gris
Coquilles Saint Jacques
Is the green leafy portion of the plant that yields seeds known as coriander
Dauphine

16. curry leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

17. French dressing
Methode champenoise
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
Has tall stalks and large - dark green - celery like leaves

18. oysters
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Huitres

19. tuna
Ras el hanout
Thon
Disk shaped slices
Ecrevisses

20. mint
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
Includes many species & flavors (even chocolates)
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic flavor

21. Beurre Noir
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)
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.

22. rondelles
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Palourdes

23. savory
Is a flowering herb native to the mediterane and used since ancient times
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flash point

24. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
A sauce made from a concentrated vegetable juice
Ecrevisses
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

25. Render
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify 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

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

27. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To finely slice or shred leafy vegetables or herbs
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

28. chop
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into pieces where uniformity of shape is not important
Moules
To cut into cubes with six equal-sized sides

29. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
Truite
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.

30. Epazote
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Methode champenoise

31. lozenges
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Are small - dark green leaves that have a bright citrus floral aroma
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Diamond shaped pieces - usually of firm vegetables

32. dice
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
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into cubes with six equal-sized sides

33. oregano
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Disk shaped slices
Huitres
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

34. Coulis
Lorette
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

35. Gravy
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.
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......
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 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.

36. Wasabi
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Small pieces with two angle-cut sides
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. Degrease
To cut into pieces where uniformity of shape is not important
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

38. Essence
Berny
A sauce made from a concentrated vegetable juice
Oval-shapes slices
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

39. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into cubes with six equal-sized sides
A sauce made from a concentrated vegetable juice

40. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

41. Garlic chives
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
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral aroma
Croquettes

42. Parsley
Diamond shaped pieces - usually of firm vegetables
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
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

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

44. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into football-shaped pieces with seven equal sides and flat ends.
Has tall stalks and large - dark green - celery like leaves
Methode champenoise
Berny

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

46. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
French for stock or base
Depth of 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.

47. Parisienne
A sauce made from a concentrated vegetable juice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

48. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flash point
Lorette
Is the green leafy portion of the plant that yields seeds known as coriander

49. Chervil
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 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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

50. Chives
To cut into football-shaped pieces with seven equal sides and flat ends.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Marquis