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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. Parsley
Flash point
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
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.

2. Opal basil
Browning or glazing a food - usually under a salamander or broiler
Has tall stalks and large - dark green - celery like leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mollusque

3. clams
To cut into pieces where uniformity of shape is not important
Mollusque
Palourdes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

4. chop
To cut into pieces where uniformity of shape is not important
Dauphine
Marquis
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

5. Epazote
Methode champenoise
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A leading sauce made by thickening milk with a white roux and adding seasonings
Is also known as wormseed or stink weed; it grows wild throughout the Americas

6. oblique cuts
Small pieces with two angle-cut sides
Has tall stalks and large - dark green - celery like leaves
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses

7. 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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Truite
Ras el hanout
To cut into football-shaped pieces with seven equal sides and flat ends.

8. Gravy
Coquilles Saint Jacques
Marquis
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.

9. crayfish
Ecrevisses
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 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.
Tannins

10. Parisienne
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Pickling spice
Flash point
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

11. mint
A sauce made from a concentrated vegetable juice
Includes many species & flavors (even chocolates)
Browning or glazing a food - usually under a salamander or broiler
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

12. marjoram
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a flowering herb native to the mediterane and used since ancient times
Partially cooking a food by any cooking method.

13. lime leaves
Diamond shaped pieces - usually of firm vegetables
Are small - dark green leaves that have a bright citrus floral aroma
To cut into very fine pieces where uniformity of shape is not important
Marquis

14. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Depth of flavor

15. Fennel
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
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......

16. bechamel
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 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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A leading sauce made by thickening milk with a white roux and adding seasonings

17. Chives
Includes many species & flavors (even chocolates)
Peeled - seeded and diced tomato
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Dauphine

18. mollusks
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 leading sauce made by thickening milk with a white roux and adding seasonings
Mollusque

19. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Huitres
Partially cooking a food by any cooking method.
Lorette
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

20. Black & White Peppercorns
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
Flash point
Berny
A leading sauce made by thickening milk with a white roux and adding seasonings

21. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Thon
Stems have a mild garlic flavor
To cut into pieces where uniformity of shape is not important

22. Parcooking
Partially cooking a food by any cooking method.
Depth of flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A leading sauce made by thickening milk with a white roux and adding seasonings

23. lavage
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
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
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

24. mustard seeds
To finely slice or shred leafy vegetables or herbs
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is the green leafy portion of the plant that yields seeds known as coriander
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

25. the temperature at which a fat ignites and small flames appears on the surface of the fat
Diamond shaped pieces - usually of firm vegetables
Flash point
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Marquis

26. scallops
Dauphine
Coquilles Saint Jacques
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......
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

27. crustaceans
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
Diamond shaped pieces - usually of firm vegetables
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.
Crustaces

28. thyme
Berny
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Mouthfeel
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

29. Baste
Dauphine
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

30. bay
Oval-shapes slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

31. Blanching
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.
Crustaces
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 sauce made from a concentrated vegetable juice

32. Rosemary
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables

33. curry leaves
To cut into very fine pieces where uniformity of shape is not important
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Are small - dark green leaves that have a bright citrus floral aroma

34. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Dauphine
Truite
Flet

35. Fond
Methode champenoise
Is a flowering herb native to the mediterane and used since ancient times
French for stock or base
Diamond shaped pieces - usually of firm vegetables

36. oregano
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Thon

37. Sage
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food by any cooking method.
Flet

38. Recovery time
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.
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 pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves

39. Cilantro
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Includes many species & flavors (even chocolates)
Is the green leafy portion of the plant that yields seeds known as coriander

40. Chutney
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food by any cooking method.

41. Duchesse + Shaping + Breading + Deep-frying =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Croquettes
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

42. Cream sauce
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made by adding cream to a bechamel sauce
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

43. Render
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To melt and clarify fat
Moules
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

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

45. Duchesse + Pate a choux =
Dauphine
A sauce made by adding cream to a bechamel sauce
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

46. diagonals
Oval-shapes slices
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.
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
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.

47. Boulangere
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.
Palourdes
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

48. Juniper
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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......
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made from a concentrated vegetable juice

49. mussels
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is the green leafy portion of the plant that yields seeds known as coriander
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Moules

50. Dill
To cut into pieces where uniformity of shape is not important
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.
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves