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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. Pasteurization
Oval-shapes slices
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

2. Shocking
To melt and clarify fat
Lorette
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into cubes with six equal-sized sides

3. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

4. Gravy
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Crustaces
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
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.

5. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Ecrevisses
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

6. Parcooking
Ras el hanout
Mouthfeel
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Partially cooking a food by any cooking method.

7. Chutney
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

8. Boulangere
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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......
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.

9. A sea salt harvested off the coast of normandy - France
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

10. crustaceans
A sauce made by adding cream to a bechamel sauce
Includes many species & flavors (even chocolates)
To melt and clarify fat
Crustaces

11. the temperature at which a fat ignites and small flames appears on the surface of the fat
Pickling spice
Flash point
A sauce made by adding cream to a bechamel sauce
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.

12. marjoram
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Huitres
Is a flowering herb native to the mediterane and used since ancient times

13. Basil
Mouthfeel
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

14. Vinaigrette
Is the green leafy portion of the plant that yields seeds known as coriander
Oval-shapes slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

15. Glacage
To cut into very fine pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

16. rondelles
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 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
French for stock or base
Disk shaped slices

17. scallops
Coquilles Saint Jacques
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

18. Essence
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
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.
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......

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

20. Wasabi
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Disk shaped slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is a flowering herb native to the mediterane and used since ancient times

21. mussels
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.
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
Moules
Coquilles Saint Jacques

22. diagonals
Oval-shapes slices
Small pieces with two angle-cut sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

23. Degrease
Depth of flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has tall stalks and large - dark green - celery like leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

24. Juniper
To cut into cubes with six equal-sized sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 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

25. 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
Ras el hanout
To finely slice or shred leafy vegetables or herbs
Includes many species & flavors (even chocolates)

26. Duchesse + Tomato concassee =
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Crustaces
Marquis
To finely slice or shred leafy vegetables or herbs

27. Fennel
Has tall stalks and large - dark green - celery like leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Coquilles Saint Jacques

28. Garlic chives
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Stems have a mild garlic flavor
Crustaces
Depth of flavor

29. lime leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flash point
Are small - dark green leaves that have a bright citrus floral aroma
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

30. Parsley
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
To cut into very fine pieces where uniformity of shape is not important

31. Duchesse + Pate a choux =
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

32. lozenges
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To finely slice or shred leafy vegetables or herbs
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

33. Cilantro
To cut into very fine pieces where uniformity of shape is not important
Mouthfeel
Is the green leafy portion of the plant that yields seeds known as coriander
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.

34. Emulsion
To cut into football-shaped pieces with seven equal sides and flat ends.
Is the green leafy portion of the plant that yields seeds known as coriander
Stems have a mild garlic flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

35. chop
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into pieces where uniformity of shape is not important
Moules
Is a flowering herb native to the mediterane and used since ancient times

36. trout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Truite
Ecrevisses
Has thin - stiff - pointed leaves and a sharper flavor and aroma

37. thyme
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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 very fine pieces where uniformity of shape is not important
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. mince
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important
To finely slice or shred leafy vegetables or herbs
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

39. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Truite
Pickling spice
French for stock or base

40. mustard seeds
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Sel Gris

41. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Disk shaped slices
Small pieces with two angle-cut sides
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

42. bay
Stems have a mild garlic 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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.

43. whether the dish has a broad range of flavornole
Partially cooking a food by any cooking method.
Depth of flavor
Ras el hanout
To finely slice or shred leafy vegetables or herbs

44. 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
Is a flowering herb native to the mediterane and used since ancient times
Browning or glazing a food - usually under a salamander or broiler
Palourdes

45. flounder
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flet

46. butterfly
To cut into very fine pieces where uniformity of shape is not important
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

47. Render
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
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To melt and clarify fat

48. dice
Flash point
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

49. chiffonade
To finely slice or shred leafy vegetables or herbs
To cut into pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce
To melt and clarify fat

50. Baste
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
Palourdes
Mollusque
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