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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. Gravy
Depth of flavor
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.

2. Degrease
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into very fine pieces where uniformity of shape is not important
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

3. scallops
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Coquilles Saint Jacques
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

4. mollusks
Mollusque
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice
Disk shaped slices

5. Baste
Sel Gris
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
To cut into pieces where uniformity of shape is not important

6. Opal basil
To melt and clarify fat
Coquilles Saint Jacques
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

7. bay
Pickling spice
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

8. Black & White Peppercorns
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
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......
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

9. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

10. curry leaves
Moules
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
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.

11. mustard seeds
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Crustaces
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

12. chop
To cut into pieces where uniformity of shape is not important
To cut into cubes with six equal-sized sides
Depth of flavor
Disk shaped slices

13. Muesli
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has tall stalks and large - dark green - celery like leaves
Mouthfeel

14. lavender
Coquilles Saint Jacques
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Pickling spice
French for stock or base

15. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Coquilles Saint Jacques
Huitres
Methode champenoise
Dauphine

16. Cilantro
Peeled - seeded and diced tomato
Is the green leafy portion of the plant that yields seeds known as coriander
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

17. Coulis
Croquettes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Moules
Ras el hanout

18. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Pickling spice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Mouthfeel

19. Fond
Sel Gris
French for stock or base
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

20. the temperature at which a fat ignites and small flames appears on the surface of the fat
Coquilles Saint Jacques
Methode champenoise
Tannins
Flash point

21. oblique cuts
Small pieces with two angle-cut sides
Palourdes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

22. butterfly
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
Small pieces with two angle-cut sides
Has tall stalks and large - dark green - celery like leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

23. Emulsion
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

24. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Mouthfeel

25. Beurre Noir
Disk shaped 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
To cut into pieces where uniformity of shape is not important
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.

26. clams
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
Peeled - seeded and diced tomato
Palourdes

27. Render
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
Sel Gris
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 melt and clarify fat

28. cardamom
Flash point
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Has tall stalks and large - dark green - celery like leaves

29. Blanching
Partially cooking a food by any cooking method.
To finely slice or shred leafy vegetables or herbs
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.
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.

30. Juniper
A sauce made from a concentrated vegetable juice
Palourdes
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......
Includes many species & flavors (even chocolates)

31. 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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Truite
Ecrevisses
Ras el hanout

32. Parboiling
To cut into cubes with six equal-sized sides
Disk shaped slices
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer

33. 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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Lorette
Marquis

34. lozenges
Stems have a mild garlic flavor
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

35. Basil
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Dauphine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

36. Complex organic compounds concentraded in the grape's skin - pits and stems
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Tannins
Includes many species & flavors (even chocolates)
To cut into very fine pieces where uniformity of shape is not important

37. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

38. marjoram
Pickling spice
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a flowering herb native to the mediterane and used since ancient times

39. 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.
Depth of flavor
Dauphine
Tannins

40. chiffonade
Is a flowering herb native to the mediterane and used since ancient times
Partially cooking a food by any cooking method.
To finely slice or shred leafy vegetables or herbs
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

41. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A leading sauce made by thickening milk with a white roux and adding seasonings
Thon
Lorette
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

42. thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Methode champenoise
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

43. lavage
Has tall stalks and large - dark green - celery like leaves
French for stock or base
Dauphine
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.

44. Epazote
Sel Gris
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette
Coquilles Saint Jacques

45. Duchesse + Chopped truffles + Almond coating + Deep-frying =
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Berny
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
Partially cooking a food by any cooking method.

46. Concassee
Coquilles Saint Jacques
Partially cooking a food by any cooking method.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Peeled - seeded and diced tomato

47. Cream sauce
Disk shaped slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables

48. whether the dish has a broad range of flavornole
Small pieces with two angle-cut sides
Depth of flavor
Includes many species & flavors (even chocolates)
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

49. 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Tannins
Pickling spice
Flet

50. Ghee
Sel Gris
Depth of 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
Lorette