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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. clams
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Palourdes

2. Wasabi
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Flet
Oval-shapes slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

3. chiffonade
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To finely slice or shred leafy vegetables or herbs
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.

4. Concassee
Flash point
Oval-shapes slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Peeled - seeded and diced tomato

5. 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......
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

6. savory
A sauce made from a concentrated vegetable juice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

7. Recovery time
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
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

8. Vinaigrette
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

9. Black & White Peppercorns
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

10. cardamom
A leading sauce made by thickening milk with a white roux and adding seasonings
Oval-shapes slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

11. Parcooking
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Partially cooking a food by any cooking method.

12. Parsley
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ecrevisses
Stems have a mild garlic flavor
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

13. oregano
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Are small - dark green leaves that have a bright citrus floral aroma

14. oysters
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
Diamond shaped pieces - usually of firm vegetables
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres

15. Coulis
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

16. 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.
Small pieces with two angle-cut sides
To cut into pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

17. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Crustaces
Palourdes

18. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
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.
Thon

19. 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
Is a flowering herb native to the mediterane and used since ancient times
Moules
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

20. Duchesse + Shaping + Breading + Deep-frying =
Depth of flavor
Diamond shaped pieces - usually of firm vegetables
Croquettes
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

21. Gravy
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 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.
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

22. trout
Truite
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
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

23. Muesli
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
Truite
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
Marquis

24. Cream sauce
A sauce made by adding cream to a bechamel sauce
Ras el hanout
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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. lavender
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic 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

26. Garlic chives
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Dauphine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Stems have a mild garlic flavor

27. Fond
To cut into cubes with six equal-sized sides
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
French for stock or base

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

29. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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
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

30. chop
Diamond shaped pieces - usually of firm vegetables
Partially cooking a food by any cooking method.
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into pieces where uniformity of shape is not important

31. Chervil
French for stock or base
Huitres
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

32. 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
Small pieces with two angle-cut sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Palourdes

33. 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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Stems have a mild garlic flavor

34. Boulangere
A sauce made from a concentrated vegetable juice
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

35. 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Includes many species & flavors (even chocolates)
Pickling spice
A sauce made by adding cream to a bechamel sauce

36. Baste
Dauphine
Truite
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

37. Sage
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Diamond shaped pieces - usually of firm vegetables
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

38. diagonals
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Oval-shapes slices
Thon

39. Parboiling
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

40. the temperature at which a fat ignites and small flames appears on the surface of the fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
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

41. tuna
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
Thon
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma

42. Glacage
To cut into football-shaped pieces with seven equal sides and flat ends.
Browning or glazing a food - usually under a salamander or broiler
Is the green leafy portion of the plant that yields seeds known as coriander
Disk shaped slices

43. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Coquilles Saint Jacques
Croquettes

44. lime leaves
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
Includes many species & flavors (even chocolates)
Flet
Are small - dark green leaves that have a bright citrus floral aroma

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

46. Essence
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made from a concentrated vegetable juice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Thon

47. Shocking
Thon
Marquis
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

48. Duchesse + Pate a choux =
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Browning or glazing a food - usually under a salamander or broiler
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
Dauphine

49. dice
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
To cut into cubes with six equal-sized sides
Mollusque

50. lozenges
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander