Culinary Arts 101

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. 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.
Thon
Mouthfeel
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.


2. mince
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into very fine pieces where uniformity of shape is not important
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.


3. bechamel
Coquilles Saint Jacques
Peeled - seeded and diced tomato
A leading sauce made by thickening milk with a white roux and adding seasonings
Browning or glazing a food - usually under a salamander or broiler


4. Shocking
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.
Truite
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.


5. tuna
Is a flowering herb native to the mediterane and used since ancient times
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
Depth of flavor
Thon


6. 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.
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
Truite
Berny


7. Meal
Partially cooking a food by any cooking method.
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)


8. Sage
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
Croquettes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur


9. Rosemary
Flet
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine


10. 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
To cut into 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.
French for stock or base


11. Fond
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base
Ecrevisses


12. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur


13. Fennel
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
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has tall stalks and large - dark green - celery like leaves


14. Emulsion
Pickling spice
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Thon


15. Wasabi
Croquettes
Palourdes
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


16. mollusks
Flet
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Mollusque


17. curry leaves
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.
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
Stems have a mild garlic flavor


18. Essence
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
Includes many species & flavors (even chocolates)
Has tall stalks and large - dark green - celery like leaves


19. whether the dish has a broad range of flavornole
Depth of flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into pieces where uniformity of shape is not important


20. crayfish
Depth of flavor
Ecrevisses
Pickling spice
Has tall stalks and large - dark green - celery like leaves


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
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Pickling spice
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.


22. oblique cuts
Small pieces with two angle-cut sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Thon
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur


23. mussels
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Tannins
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Moules


24. lemongrass
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
Ecrevisses
Flash point
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.


25. Beurre Noir
Stems have a mild garlic 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.
Truite
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.


26. Concassee
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler


27. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma
Sel Gris
Oval-shapes slices


28. lavage
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
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.
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
Has tall stalks and large - dark green - celery like leaves


29. A sea salt harvested off the coast of normandy - France
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Thon
Sel Gris
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


30. rondelles
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
French for stock or base
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
Disk shaped slices


31. mustard seeds
To finely slice or shred leafy vegetables or herbs
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flash point


32. Complex organic compounds concentraded in the grape's skin - pits and stems
Flet
Tannins
Dauphine
Pickling spice


33. Pasteurization
A sauce made from a concentrated vegetable juice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Coquilles Saint Jacques
Mouthfeel


34. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice
French for stock or base
Crustaces


35. Duchesse + Pate a choux =
Truite
Dauphine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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


36. Recovery time
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.
Browning or glazing a food - usually under a salamander or broiler
To cut into very fine pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor


37. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Lorette


38. dice
Berny
To cut into cubes with six equal-sized sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones


39. flounder
Is a flowering herb native to the mediterane and used since ancient times
Mollusque
Tannins
Flet


40. Epazote
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Peeled - seeded and diced tomato
Lorette


41. Parcooking
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
Partially cooking a food by any cooking method.
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves


42. Chervil
Is the green leafy portion of the plant that yields seeds known as coriander
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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


43. scallops
Coquilles Saint Jacques
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.
Peeled - seeded and diced tomato
Flet


44. Duchesse + Shaping + Breading + Deep-frying =
Diamond shaped pieces - usually of firm 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.
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.
Croquettes


45. 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
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.
Croquettes
Ras el hanout
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


46. Parisienne
Flet
A sauce made by adding cream to a bechamel sauce
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).


47. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes


48. mint
Methode champenoise
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
Includes many species & flavors (even chocolates)
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.


49. Cilantro
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 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
Thon


50. Carryover cooking
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify fat