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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. lime leaves
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
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
Are small - dark green leaves that have a bright citrus floral aroma

2. Duchesse + Shaping + Breading + Deep-frying =
Pickling spice
Croquettes
To cut into very fine pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings

3. Gravy
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made from a concentrated vegetable juice

4. A sea salt harvested off the coast of normandy - France
Sel Gris
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

5. bechamel
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A leading sauce made by thickening milk with a white roux and adding seasonings
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......

6. Carryover cooking
To finely slice or shred leafy vegetables or herbs
Pickling spice
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.

7. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Mollusque
Coquilles Saint Jacques
Lorette
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. oregano
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Disk shaped slices

9. Beurre Noir
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made by adding cream to a bechamel sauce
Is a flowering herb native to the mediterane and used since ancient times

10. Black & White Peppercorns
Sel Gris
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
Crustaces
To cut into cubes with six equal-sized sides

11. chiffonade
To finely slice or shred leafy vegetables or herbs
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.
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

12. Parboiling
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

13. Duchesse + Tomato concassee =
Marquis
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.
French for stock or base
Mollusque

14. 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
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.
Ecrevisses
Ras el hanout
Mouthfeel

15. crayfish
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
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
Ecrevisses

16. Emulsion
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Croquettes
Mollusque
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

17. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Partially cooking a food by any cooking method.
Mouthfeel
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.

18. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Oval-shapes slices

19. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
To cut into very fine pieces where uniformity of shape is not important
Flet
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.

20. French dressing
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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......

21. lavender
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Methode champenoise
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

22. Muesli
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.
Mouthfeel
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

23. Duchesse + Pate a choux =
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
Dauphine
Palourdes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

24. scallops
To cut into football-shaped pieces with seven equal sides and flat ends.
Coquilles Saint Jacques
Croquettes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

25. 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
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
Berny

26. mince
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
Marquis
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. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Mouthfeel
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

28. rondelles
Disk shaped slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a flowering herb native to the mediterane and used since ancient times

29. Complex organic compounds concentraded in the grape's skin - pits and stems
Marquis
Tannins
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

30. clams
Palourdes
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has tall stalks and large - dark green - celery like leaves

31. marjoram
A sauce made by adding cream to a bechamel sauce
Thon
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a flowering herb native to the mediterane and used since ancient times

32. Concassee
Ras el hanout
Is the green leafy portion of the plant that yields seeds known as coriander
Mollusque
Peeled - seeded and diced tomato

33. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Is the green leafy portion of the plant that yields seeds known as coriander
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny

34. Render
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 melt and clarify fat
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
Methode champenoise

35. butterfly
Tannins
Oval-shapes slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Moules

36. Opal basil
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.
Lorette
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

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

38. 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
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.
A sauce made by adding cream to a bechamel sauce
Pickling spice
Has thin - stiff - pointed leaves and a sharper flavor and aroma

39. oysters
Moules
Is the green leafy portion of the plant that yields seeds known as coriander
Crustaces
Huitres

40. Essence
To cut into pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
Croquettes

41. Meal
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)
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
Croquettes

42. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

43. Vinaigrette
Croquettes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

44. Cream sauce
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques
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

45. 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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A sauce made by adding cream to a bechamel sauce
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.

46. Ghee
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Mollusque
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

47. mint
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.
Flet
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)

48. Garlic chives
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
To cut into cubes with six equal-sized sides
Stems have a mild garlic flavor

49. cardamom
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A leading sauce made by thickening milk with a white roux and adding seasonings

50. Parcooking
Depth of flavor
Partially cooking a food by any cooking method.
Mouthfeel
Crustaces