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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. 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
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.
Ras el hanout
Huitres
To cut into football-shaped pieces with seven equal sides and flat ends.

2. chiffonade
Palourdes
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.
To finely slice or shred leafy vegetables or herbs
Sel Gris

3. A sea salt harvested off the coast of normandy - France
Sel Gris
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

4. peppermint
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 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.

5. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Huitres
Browning or glazing a food - usually under a salamander or broiler

6. Dill
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

7. clams
Palourdes
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.
Marquis
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

8. 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
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
Stems have a mild garlic flavor

9. curry 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
Lorette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Stems have a mild garlic flavor

10. chop
Croquettes
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 pieces where uniformity of shape is not important
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

11. Wasabi
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Dauphine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

12. rondelles
To cut into very fine pieces where uniformity of shape is not important
Lorette
Disk shaped slices
Croquettes

13. tarragon
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
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Crustaces

14. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

15. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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. Fond
Ras el hanout
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
Coquilles Saint Jacques
French for stock or base

17. Concassee
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Peeled - seeded and diced tomato
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

18. butterfly
Flet
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

19. Black & White Peppercorns
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into very fine pieces where uniformity of shape is not important
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

20. Shocking
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral 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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

21. Matignon
Peeled - seeded and diced tomato
Flash point
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 leading sauce made by thickening milk with a white roux and adding seasonings

22. Coulis
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base
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

23. oblique cuts
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Small pieces with two angle-cut sides
Oval-shapes slices
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

24. Chutney
Oval-shapes slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flash point
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.

25. crustaceans
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
Disk shaped slices
Crustaces

26. Emulsion
(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
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

27. lavage
Coquilles Saint Jacques
A sauce made by adding cream to a bechamel sauce
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has tall stalks and large - dark green - celery like leaves

28. whether the dish has a broad range of flavornole
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

29. Sage
Partially cooking a food by any cooking method.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times

30. savory
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

31. Duchesse + Pate a choux =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Includes many species & flavors (even chocolates)
Dauphine
Is a flowering herb native to the mediterane and used since ancient times

32. Duchesse + Tomato concassee =
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Marquis
French for stock or base

33. Parisienne
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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.
Moules
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

34. Baste
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 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
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

35. Parsley
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Truite

36. scallops
Depth of flavor
Coquilles Saint Jacques
Stems have a mild garlic flavor
Small pieces with two angle-cut sides

37. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Depth of flavor
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

38. Fennel
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
Diamond shaped pieces - usually of firm vegetables
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

39. Recovery time
French for stock or base
Are small - dark green leaves that have a bright citrus floral aroma
Tannins
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.

40. oysters
Pickling spice
Huitres
Is a flowering herb native to the mediterane and used since ancient times
Small pieces with two angle-cut sides

41. Basil
Truite
Dauphine
Disk shaped slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

42. French dressing
Lorette
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
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 tall stalks and large - dark green - celery like leaves

43. Glacage
Is a flowering herb native to the mediterane and used since ancient times
Huitres
Coquilles Saint Jacques
Browning or glazing a food - usually under a salamander or broiler

44. Meal
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)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Browning or glazing a food - usually under a salamander or broiler

45. tuna
Flet
Tannins
To cut into very fine pieces where uniformity of shape is not important
Thon

46. Parcooking
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
Partially cooking a food by any cooking method.
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

47. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
Crustaces
To cut into football-shaped pieces with seven equal sides and flat ends.

48. flounder
Ecrevisses
Flet
To cut into pieces where uniformity of shape is not important
Small pieces with two angle-cut sides

49. mint
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 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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Includes many species & flavors (even chocolates)

50. 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
Truite
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