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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. lavage
Disk shaped slices
Has tall stalks and large - dark green - celery like 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
Depth of flavor

2. Concassee
Marquis
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma

3. Carryover cooking
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mollusque

4. 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.
Sel Gris
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

5. Glacage
Includes many species & flavors (even chocolates)
Browning or glazing a food - usually under a salamander or broiler
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

6. mollusks
Mouthfeel
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Croquettes
Mollusque

7. Parsley
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
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
Partially cooking a food by any cooking method.

8. the temperature at which a fat ignites and small flames appears on the surface of the fat
To cut into football-shaped pieces with seven equal sides and flat ends.
Palourdes
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

9. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

10. Ghee
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flash point
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
Small pieces with two angle-cut sides

11. Coulis
Croquettes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Berny

12. Cilantro
To finely slice or shred leafy vegetables or herbs
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices

13. French dressing
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 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.
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
French for stock or base

14. scallops
Pickling spice
Tannins
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......

15. Pasteurization
Sel Gris
Berny
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

16. Matignon
Palourdes
To cut into cubes with six equal-sized sides
Ecrevisses
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.

17. dice
Oval-shapes slices
To cut into cubes with six equal-sized sides
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

18. mustard seeds
Stems have a mild garlic flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Truite
Is a flowering herb native to the mediterane and used since ancient times

19. crustaceans
Crustaces
A sauce made from a concentrated vegetable juice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

20. Fond
Are small - dark green leaves that have a bright citrus floral aroma
French for stock or base
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

21. peppermint
Is the green leafy portion of the plant that yields seeds known as coriander
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A leading sauce made by thickening milk with a white roux and adding seasonings

22. mint
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made by adding cream to a bechamel sauce

23. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A leading sauce made by thickening milk with a white roux and adding seasonings
Diamond shaped pieces - usually of firm vegetables
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.

24. mussels
A sauce made from a concentrated vegetable juice
Moules
Small pieces with two angle-cut sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

25. diagonals
Oval-shapes slices
Huitres
Palourdes
Mollusque

26. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer

27. Degrease
To finely slice or shred leafy vegetables or herbs
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Lorette

28. Black & White Peppercorns
Includes many species & flavors (even chocolates)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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. Emulsion
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
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.

30. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Tannins
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette
Has thin - stiff - pointed leaves and a sharper flavor and aroma

31. clams
Palourdes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Flash point

32. curry leaves
Dauphine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Lorette

33. Boulangere
Coquilles Saint Jacques
French for stock or base
Disk shaped slices
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.

34. 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
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 - dark green leaves that have a bright citrus floral aroma
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Ras el hanout

35. oregano
To cut into very fine pieces where uniformity of shape is not important
Sel Gris
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Partially cooking a food by any cooking method.

36. Baste
Includes many species & flavors (even chocolates)
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a flowering herb native to the mediterane and used since ancient times

37. Duchesse + Pate a choux =
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Dauphine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

38. Meal
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Tannins
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

39. Chives
Browning or glazing a food - usually under a salamander or broiler
Ras el hanout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

40. Blanching
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
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Includes many species & flavors (even chocolates)

41. oysters
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
Huitres
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 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.

42. flounder
To melt and clarify fat
Diamond shaped pieces - usually of firm vegetables
Flet
Browning or glazing a food - usually under a salamander or broiler

43. Parboiling
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Oval-shapes slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

44. lemongrass
Methode champenoise
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into cubes with six equal-sized sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

45. lime leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

46. marjoram
To melt and clarify fat
Is a flowering herb native to the mediterane and used since ancient times
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

47. chop
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 tall stalks and large - dark green - celery like leaves
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 pieces where uniformity of shape is not important

48. oblique cuts
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
Small pieces with two angle-cut sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

49. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mouthfeel
Thon
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

50. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Peeled - seeded and diced tomato
Partially cooking a food by any cooking method.
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.