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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. dice
Includes many species & flavors (even chocolates)
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
To cut into cubes with six equal-sized sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

2. bay
Moules
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.
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

3. Sage
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

4. diagonals
Oval-shapes slices
To cut into very fine pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

5. crustaceans
A sauce made from a concentrated vegetable juice
French for stock or base
Small pieces with two angle-cut sides
Crustaces

6. rondelles
Moules
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Disk shaped slices

7. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ecrevisses
To finely slice or shred leafy vegetables or herbs

8. curry leaves
Palourdes
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

9. Parcooking
Is a flowering herb native to the mediterane and used since ancient times
Partially cooking a food by any cooking method.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Depth of flavor

10. Dill
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

11. mollusks
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Oval-shapes slices
Mollusque

12. lemongrass
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Huitres

13. marjoram
Oval-shapes slices
Is a flowering herb native to the mediterane and used since ancient times
To cut into pieces where uniformity of shape is not important
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

14. Parboiling
To cut into very fine pieces where uniformity of shape is not important
Coquilles Saint Jacques
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

15. mince
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Ras el hanout
To cut into very fine pieces where uniformity of shape is not important
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.

16. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
Peeled - seeded and diced tomato
Mouthfeel
To melt and clarify fat

17. Parsley
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette
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
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

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

19. Glacage
Thon
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
Browning or glazing a food - usually under a salamander or broiler

20. 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 also known as wormseed or stink weed; it grows wild throughout the Americas
Croquettes
Are small - dark green leaves that have a bright citrus floral aroma

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

22. cardamom
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.
Pickling spice
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

23. A sea salt harvested off the coast of normandy - France
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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
Sel Gris

24. Parisienne
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.
Is the green leafy portion of the plant that yields seeds known as coriander
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

25. mint
To melt and clarify fat
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Includes many species & flavors (even chocolates)

26. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Diamond shaped pieces - usually of firm vegetables
Oval-shapes slices
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. Gravy
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 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.
Are small - dark green leaves that have a bright citrus floral aroma

28. Ghee
Lorette
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 leading sauce made by thickening milk with a white roux and adding seasonings
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

29. Pasteurization
Pickling spice
To cut into very fine pieces where uniformity of shape is not important
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

30. Juniper
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 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.
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......
Peeled - seeded and diced tomato

31. the temperature at which a fat ignites and small flames appears on the surface of the fat
Mouthfeel
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

32. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into pieces where uniformity of shape is not important

33. Duchesse + Tomato concassee =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made from a concentrated vegetable juice
Marquis
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

34. Cream sauce
A sauce made by adding cream to a bechamel sauce
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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

35. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Coquilles Saint Jacques

36. Matignon
Partially cooking a food by any cooking method.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

37. clams
Palourdes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flash point

38. Coulis
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
Disk shaped slices

39. Chives
Croquettes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

40. crayfish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Ecrevisses
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette

41. Cilantro
Marquis
Methode champenoise
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander

42. French dressing
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
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Crustaces

43. Complex organic compounds concentraded in the grape's skin - pits and stems
Are small - dark green leaves that have a bright citrus floral aroma
Tannins
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
Disk shaped slices

44. Fond
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food by any cooking method.
French for stock or base
Coquilles Saint Jacques

45. Fennel
Palourdes
To cut into very fine pieces where uniformity of shape is not important
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 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.

46. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Disk shaped slices
Ras el hanout
Tannins

47. lavender
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

48. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To cut into very fine pieces where uniformity of shape is not important
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
Lorette
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.

49. lime leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Are small - dark green leaves that have a bright citrus floral aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

50. Chervil
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.
Includes many species & flavors (even chocolates)
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Browning or glazing a food - usually under a salamander or broiler