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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. Garlic chives
Partially cooking a food by any cooking method.
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
Sel Gris

2. butterfly
Browning or glazing a food - usually under a salamander or broiler
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......
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

3. Duchesse + Tomato concassee =
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Small pieces with two angle-cut sides
Palourdes
Marquis

4. lime leaves
Peeled - seeded and diced tomato
Sel Gris
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
Are small - dark green leaves that have a bright citrus floral aroma

5. Essence
Dauphine
A sauce made from a concentrated vegetable juice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Browning or glazing a food - usually under a salamander or broiler

6. Boulangere
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 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.
To cut into football-shaped pieces with seven equal sides and flat ends.

7. the temperature at which a fat ignites and small flames appears on the surface of the fat
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Crustaces
Flash point

8. lavage
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
Ras el hanout
Has tall stalks and large - dark green - celery like leaves

9. mollusks
Mollusque
Diamond shaped pieces - usually of firm vegetables
Partially cooking a food by any cooking method.
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

10. French dressing
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
Small pieces with two angle-cut sides
Partially cooking a food by any cooking method.

11. Shocking
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Truite

12. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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 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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

13. lavender
Oval-shapes slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Are small - dark green leaves that have a bright citrus floral aroma
Croquettes

14. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Sel Gris
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

15. oblique cuts
Small pieces with two angle-cut sides
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

16. diagonals
Depth of 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.
Disk shaped slices
Oval-shapes slices

17. Opal basil
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

18. 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
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
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
Crustaces

19. chop
To cut into pieces where uniformity of shape is not important
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has tall stalks and large - dark green - celery like leaves

20. Rosemary
Mollusque
Is the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

21. Beurre Noir
Moules
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into very fine pieces where uniformity of shape is not important
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.

22. Vinaigrette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

23. Coulis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Coquilles Saint Jacques

24. rondelles
Disk shaped slices
French for stock or base
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.
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.

25. Chives
Has tall stalks and large - dark green - celery like leaves
To cut into pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

26. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Lorette
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.
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.

27. bechamel
Ras el hanout
French for stock or base
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A leading sauce made by thickening milk with a white roux and adding seasonings

28. mint
Includes many species & flavors (even chocolates)
Diamond shaped pieces - usually of firm vegetables
A sauce made by adding cream to a bechamel sauce
Sel Gris

29. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Browning or glazing a food - usually under a salamander or broiler
To cut into cubes with six equal-sized sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

30. Fond
French for stock or base
Dauphine
To melt and clarify fat
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

31. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Pickling spice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

32. Parcooking
Truite
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Partially cooking a food by any cooking method.

33. flounder
Crustaces
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flet
To melt and clarify fat

34. lemongrass
Has tall stalks and large - dark green - celery like leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
Small pieces with two angle-cut sides

35. oregano
To cut into football-shaped pieces with seven equal sides and flat ends.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

36. Cream sauce
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
A sauce made by adding cream to a bechamel sauce

37. lozenges
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Crustaces
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.
Diamond shaped pieces - usually of firm vegetables

38. whether the dish has a broad range of flavornole
Is the green leafy portion of the plant that yields seeds known as coriander
Flash point
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Depth of flavor

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

40. Sage
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.
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Methode champenoise

41. Concassee
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Peeled - seeded and diced tomato
Lorette

42. Chutney
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
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Huitres

43. Meal
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Pickling spice
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

44. 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
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
Partially cooking a food by any cooking method.
Dauphine
Pickling spice

45. curry leaves
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made by adding cream to a bechamel sauce

46. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Marquis
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

47. mussels
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Methode champenoise
Huitres

48. clams
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ras el hanout
Palourdes
Huitres

49. A sea salt harvested off the coast of normandy - France
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
Sel Gris
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
To melt and clarify fat

50. Epazote
To cut into cubes with six equal-sized sides
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme