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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. Basil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made from a concentrated vegetable juice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

2. Blanching
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 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
Huitres
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

3. Parboiling
Depth of flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

4. A sea salt harvested off the coast of normandy - France
Crustaces
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.
Sel Gris
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

5. Duchesse + Pate a choux =
Dauphine
A sauce made from a concentrated vegetable juice
Is the green leafy portion of the plant that yields seeds known as coriander
Is also known as wormseed or stink weed; it grows wild throughout the Americas

6. Parcooking
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
Methode champenoise
Partially cooking a food by any cooking method.
Pickling spice

7. Rosemary
Coquilles Saint Jacques
Moules
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

8. savory
Disk shaped slices
Ras el hanout
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Berny

9. chiffonade
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.
To finely slice or shred leafy vegetables or herbs
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......
To cut into very fine pieces where uniformity of shape is not important

10. Parsley
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
Ecrevisses
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
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

11. Cilantro
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.
Is the green leafy portion of the plant that yields seeds known as coriander
Mollusque

12. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Flet
Berny
Are small - dark green leaves that have a bright citrus floral aroma

13. clams
French for stock or base
A sauce made from a concentrated vegetable juice
To cut into very fine pieces where uniformity of shape is not important
Palourdes

14. Render
To melt and clarify fat
To finely slice or shred leafy vegetables or herbs
French for stock or base
Flash point

15. Baste
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
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

16. mint
Ecrevisses
To finely slice or shred leafy vegetables or herbs
Lorette
Includes many species & flavors (even chocolates)

17. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has tall stalks and large - dark green - celery like leaves
Ras el hanout
To melt and clarify fat

18. marjoram
Diamond shaped pieces - usually of firm vegetables
Ras el hanout
Is a flowering herb native to the mediterane and used since ancient times
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

19. Cream sauce
A sauce made by adding cream to a bechamel sauce
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.
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
To cut into football-shaped pieces with seven equal sides and flat ends.

20. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Marquis
Stems have a mild garlic flavor
Methode champenoise
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

21. Epazote
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into football-shaped pieces with seven equal sides and flat ends.

22. Chutney
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.
Stems have a mild garlic flavor
Tannins

23. Glacage
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
Browning or glazing a food - usually under a salamander or broiler
Croquettes

24. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To finely slice or shred leafy vegetables or herbs
Mouthfeel
Are small - dark green leaves that have a bright citrus floral aroma

25. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To melt and clarify fat
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 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.

26. Essence
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Disk shaped slices

27. Garlic chives
To melt and clarify fat
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

28. dice
To cut into cubes with six equal-sized sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Dauphine
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

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

30. Duchesse + Tomato concassee =
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A leading sauce made by thickening milk with a white roux and adding seasonings
Marquis
Crustaces

31. oysters
Huitres
Mollusque
Berny
Lorette

32. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Oval-shapes slices
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
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
Mouthfeel

33. Recovery time
Disk shaped slices
Depth of flavor
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.
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

34. 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
Sel Gris
Pickling spice
Mouthfeel
Has tall stalks and large - dark green - celery like leaves

35. Boulangere
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.
Has tall stalks and large - dark green - celery like leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

36. 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......
Crustaces
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

37. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into very fine pieces where uniformity of shape is not important

38. Gravy
Dauphine
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.
Browning or glazing a food - usually under a salamander or broiler
Methode champenoise

39. Complex organic compounds concentraded in the grape's skin - pits and stems
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Tannins
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

40. cardamom
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
Ras el hanout

41. thyme
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.
Stems have a mild garlic flavor

42. bay
Ecrevisses
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

43. Meal
To melt and clarify fat
Croquettes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.

44. Sage
To cut into very fine 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mollusque

45. crustaceans
Crustaces
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Pickling spice
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

46. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Marquis
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

47. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Diamond shaped pieces - usually of firm vegetables
Ras el hanout

48. Duchesse + Shaping + Breading + Deep-frying =
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Croquettes
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.

49. peppermint
Pickling spice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.

50. lozenges
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Huitres
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.
Diamond shaped pieces - usually of firm vegetables