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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 + Tomato concassee =
Marquis
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 sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables

2. mustard seeds
Is a flowering herb native to the mediterane and used since ancient times
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Includes many species & flavors (even chocolates)
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

3. Juniper
Coquilles Saint Jacques
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

4. Parisienne
Marquis
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

5. lavender
Thon
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
Is the green leafy portion of the plant that yields seeds known as coriander

6. Sage
Peeled - seeded and diced tomato
Stems have a mild garlic flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

7. diagonals
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices

8. mussels
Lorette
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.
Small pieces with two angle-cut sides
Moules

9. oblique cuts
Dauphine
Small pieces with two angle-cut sides
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

10. French dressing
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Diamond shaped pieces - usually of firm vegetables
Mollusque

11. peppermint
Berny
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has thin - stiff - pointed leaves and a sharper flavor and aroma

12. oysters
A sauce made from a concentrated vegetable juice
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Huitres

13. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Pickling spice
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

14. marjoram
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 flowering herb native to the mediterane and used since ancient times
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

15. bechamel
Peeled - seeded and diced tomato
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings
Coquilles Saint Jacques

16. Essence
Methode champenoise
Palourdes
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
A sauce made from a concentrated vegetable juice

17. Baste
Ecrevisses
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.
Thon
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

18. Duchesse + Shaping + Breading + Deep-frying =
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Croquettes

19. curry leaves
Sel Gris
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. lozenges
Diamond shaped pieces - usually of firm vegetables
Dauphine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

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

22. bay
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To melt and clarify fat

23. Chervil
To cut into cubes with six equal-sized sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor

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

25. crustaceans
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Palourdes
Crustaces
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

26. Emulsion
To cut into very fine pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Diamond shaped pieces - usually of firm vegetables

27. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Marquis
Depth of flavor

28. Opal basil
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Tannins
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

29. Chives
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
A leading sauce made by thickening milk with a white roux and adding seasonings
Mouthfeel

30. mince
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To finely slice or shred leafy vegetables or herbs
To cut into very fine pieces where uniformity of shape is not important
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.

31. the temperature at which a fat ignites and small flames appears on the surface of the fat
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Methode champenoise
Palourdes
Flash point

32. Fennel
Methode champenoise
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Stems have a mild garlic flavor

33. tuna
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Stems have a mild garlic flavor
Thon
Flash point

34. Rosemary
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny
Lorette

35. Gravy
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.
Ecrevisses
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)

36. 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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
Ras el hanout

37. Boulangere
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 cut into football-shaped pieces with seven equal sides and flat ends.
Lorette
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

38. clams
Palourdes
Sel Gris
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

39. Ghee
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
Croquettes
Mollusque
A sauce made by adding cream to a bechamel sauce

40. Recovery time
Depth of flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

41. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Berny
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

42. scallops
To finely slice or shred leafy vegetables or herbs
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Pickling spice
Coquilles Saint Jacques

43. dice
Lorette
To cut into cubes with six equal-sized sides
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Oval-shapes slices

44. lavage
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 tall stalks and large - dark green - celery like leaves

45. lemongrass
To cut into football-shaped pieces with seven equal sides and flat ends.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To finely slice or shred leafy vegetables or herbs
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

46. Duchesse + Pate a choux =
Dauphine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

47. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

48. savory
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

49. chiffonade
Methode champenoise
To finely slice or shred leafy vegetables or herbs
Peeled - seeded and diced tomato
Disk shaped slices

50. trout
French for stock or base
Ecrevisses
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.
Truite