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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. Essence
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).
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made from a concentrated vegetable juice

2. Emulsion
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mouthfeel
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

3. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
A leading sauce made by thickening milk with a white roux and adding seasonings
Marquis
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

4. Degrease
Tannins
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

5. scallops
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Coquilles Saint Jacques
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

6. bay
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Croquettes

7. oblique cuts
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Small pieces with two angle-cut sides
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

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

9. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

10. Black & White Peppercorns
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 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
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.
Thon

11. Pasteurization
To cut into cubes with six equal-sized sides
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made by adding cream to a bechamel sauce
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.

12. Garlic chives
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 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
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

13. Ghee
Stems have a mild garlic flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
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 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

14. Cream sauce
A sauce made by adding cream to a bechamel sauce
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.
Moules
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

15. Glacage
Browning or glazing a food - usually under a salamander or broiler
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
Palourdes
Oval-shapes slices

16. Fond
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
French for stock or base
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.
To cut into very fine pieces where uniformity of shape is not important

17. diagonals
Ecrevisses
Oval-shapes slices
Browning or glazing a food - usually under a salamander or broiler
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

18. Complex organic compounds concentraded in the grape's skin - pits and stems
A sauce made from a concentrated vegetable juice
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
Tannins
To finely slice or shred leafy vegetables or herbs

19. Meal
Flet
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Croquettes

20. Chives
Moules
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Coquilles Saint Jacques

21. 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
Pickling spice
A leading sauce made by thickening milk with a white roux and adding seasonings
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

22. Muesli
Huitres
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 cut into football-shaped pieces with seven equal sides and flat ends.
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.

23. lemongrass
Methode champenoise
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Truite
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.

24. Epazote
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

25. rondelles
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 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
Disk shaped slices
Flet

26. Opal basil
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
Disk shaped slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

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

28. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices
To cut into cubes with six equal-sized sides
To finely slice or shred leafy vegetables or herbs

29. flounder
Flet
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.
Partially cooking a food by any cooking method.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

30. 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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flet
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

31. A sea salt harvested off the coast of normandy - France
Pickling spice
Sel Gris
To cut into pieces where uniformity of shape is not important
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

32. Vinaigrette
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made from a concentrated vegetable juice
To cut into cubes with six equal-sized sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

33. Beurre Noir
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 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.
Peeled - seeded and diced tomato
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

34. crustaceans
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
Crustaces
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Truite

35. trout
Mouthfeel
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Truite
Has tall stalks and large - dark green - celery like leaves

36. Wasabi
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Depth of flavor
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. French dressing
Lorette
Dauphine
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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. Chervil
A sauce made from a concentrated vegetable juice
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Stems have a mild garlic flavor

39. dice
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.
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
To cut into cubes with six equal-sized sides
Tannins

40. marjoram
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a flowering herb native to the mediterane and used since ancient times
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A leading sauce made by thickening milk with a white roux and adding seasonings

41. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To cut into very fine pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Tannins

42. Duchesse + Shaping + Breading + Deep-frying =
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Palourdes
Croquettes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

43. Duchesse + Tomato concassee =
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Oval-shapes slices
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

44. Blanching
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Mollusque
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.

45. whether the dish has a broad range of flavornole
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Depth of flavor

46. Baste
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Lorette

47. Rosemary
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

48. Coulis
Thon
To cut into cubes with six equal-sized sides
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

49. tarragon
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Pickling spice
Crustaces

50. Duchesse + Chopped truffles + Almond coating + Deep-frying =
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Berny