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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes. 2 minutes extra for reading the instructions.
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. A sea salt harvested off the coast of normandy - France
Partially cooking a food by any cooking method.
French for stock or base
Sel Gris
A leading sauce made by thickening milk with a white roux and adding seasonings

2. Sage
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Moules
Pickling spice

3. chop
To cut into pieces where uniformity of shape is not important
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Has tall stalks and large - dark green - celery like leaves

4. tuna
Flash point
To cut into very fine pieces where uniformity of shape is not important
Thon
To cut into cubes with six equal-sized sides

5. oysters
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.
Oval-shapes slices
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.
Huitres

6. Boulangere
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
Marquis

7. curry leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mouthfeel

8. Recovery time
Is a flowering herb native to the mediterane and used since ancient times
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ecrevisses

9. Baste
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Truite
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
Marquis

10. thyme
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

11. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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......
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Berny

12. whether the dish has a broad range of flavornole
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flash point
Depth of flavor
Is a flowering herb native to the mediterane and used since ancient times

13. clams
Palourdes
Ecrevisses
Is the green leafy portion of the plant that yields seeds known as coriander
Croquettes

14. mince
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
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.
To cut into very fine pieces where uniformity of shape is not important
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.

15. Cilantro
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

16. Cream sauce
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

17. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Flet
Flash point
Lorette

18. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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.
Coquilles Saint Jacques
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.

19. Shocking
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
Stems have a mild garlic flavor
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......
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

20. chiffonade
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Sel Gris
To finely slice or shred leafy vegetables or herbs
Croquettes

21. diagonals
To cut into pieces where uniformity of shape is not important
Mollusque
Oval-shapes slices
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.

22. scallops
Coquilles Saint Jacques
Berny
Sel Gris
Huitres

23. Duchesse + Tomato concassee =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Depth of flavor
Marquis
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. mollusks
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Stems have a mild garlic flavor
Mollusque

25. oblique cuts
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.
Small pieces with two angle-cut sides
A sauce made from a concentrated vegetable juice
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

26. Ghee
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
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

27. Essence
A sauce made from a concentrated vegetable juice
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.
Diamond shaped pieces - usually of firm vegetables
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.

28. Complex organic compounds concentraded in the grape's skin - pits and stems
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Methode champenoise
Tannins

29. mint
Oval-shapes slices
Includes many species & flavors (even chocolates)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces

30. savory
To cut into pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres
To finely slice or shred leafy vegetables or herbs

31. Pasteurization
Sel Gris
To melt and clarify fat
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

32. tarragon
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into football-shaped pieces with seven equal sides and flat ends.
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
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

33. oregano
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

34. lavender
Peeled - seeded and diced tomato
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into cubes with six equal-sized sides

35. Meal
Has tall stalks and large - dark green - celery like leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

36. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

37. Juniper
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......
Lorette
Browning or glazing a food - usually under a salamander or broiler
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

38. Render
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
A sauce made by adding cream to a bechamel sauce
To melt and clarify fat

39. Muesli
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.
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
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
Small pieces with two angle-cut sides

40. Gravy
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Ras el hanout
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

41. the temperature at which a fat ignites and small flames appears on the surface of the fat
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point

42. Emulsion
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

43. Fond
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
French for stock or base

44. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Diamond shaped pieces - usually of firm vegetables
Croquettes

45. trout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flet
Truite
Lorette

46. Garlic chives
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Stems have a mild garlic flavor

47. rondelles
Disk shaped slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Sel Gris
Coquilles Saint Jacques

48. Concassee
Marquis
To cut into pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

49. Parcooking
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
Partially cooking a food by any cooking method.
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

50. Epazote
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

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Test your basic knowledge |

Culinary Arts 101

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3d Computer Modeling

Actionscript

Adobe Flash

Adobe Illustrator

Adobe Illustrator Shortcuts

Adobe Indesign Publishing

Adobe Photoshop CS 2 - CS 3

Adobe Photoshop CS 5

Adobe Photoshop CS 5 Keyboard Shortcuts

Adobe Photoshop Graphic Design

Adobe Photoshop Tools And Commands

Adobe Premiere Keyboard Shortcuts

Adobe Premiere Pro

After Effects Keyboard Shortcuts

Agile Development

Agile Scrum Methodology

Ajax

Android Programming

Animation

Asp.net Programming