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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. Muesli
Truite
Flet
Includes many species & flavors (even chocolates)
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

2. clams
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.
Palourdes
A sauce made by adding cream to a bechamel sauce
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

3. Essence
A sauce made from a concentrated vegetable juice
Sel Gris
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

4. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Truite
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel
Flash point

5. diagonals
Oval-shapes slices
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Lorette

6. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Thon
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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

7. Basil
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into pieces where uniformity of shape is not important
Ecrevisses

8. whether the dish has a broad range of flavornole
Depth of flavor
Marquis
Flash point
Thon

9. trout
Truite
Stems have a mild garlic flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

10. Complex organic compounds concentraded in the grape's skin - pits and stems
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Sel Gris

11. crayfish
Mollusque
Ecrevisses
Pickling spice
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. rondelles
Disk shaped slices
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.
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

13. tarragon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
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
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.

14. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Diamond shaped pieces - usually of firm vegetables
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

15. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into very fine pieces where uniformity of shape is not important
Marquis
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise

16. lozenges
Mollusque
A sauce made by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Diamond shaped pieces - usually of firm vegetables

17. Baste
To cut into cubes with six equal-sized sides
To melt and clarify fat
Ecrevisses
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

18. thyme
Disk shaped slices
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
Tannins

19. crustaceans
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Crustaces
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

20. oregano
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
A sauce made from a concentrated vegetable juice
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

21. bay
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

22. scallops
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.
Coquilles Saint Jacques
Partially cooking a food by any cooking method.
Stems have a mild garlic flavor

23. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Moules
Includes many species & flavors (even chocolates)

24. Coulis
To cut into pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

25. butterfly
Lorette
To cut into cubes with six equal-sized sides
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

26. Ghee
Mouthfeel
Stems have a mild garlic flavor
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

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

28. lavender
Tannins
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into football-shaped pieces with seven equal sides and flat ends.
Palourdes

29. oysters
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
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces

30. Duchesse + Pate a choux =
Dauphine
Truite
Croquettes
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.

31. Parcooking
Includes many species & flavors (even chocolates)
Methode champenoise
Partially cooking a food by any cooking method.
Browning or glazing a food - usually under a salamander or broiler

32. A sea salt harvested off the coast of normandy - France
Sel Gris
Palourdes
Mollusque
Thon

33. Fond
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Palourdes
French for stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

34. mustard seeds
To melt and clarify fat
French for stock or base
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

35. Chervil
Peeled - seeded and diced tomato
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

36. Duchesse + Shaping + Breading + Deep-frying =
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Croquettes
Mollusque

37. Vinaigrette
Small pieces with two angle-cut sides
French for stock or base
Ras el hanout
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

38. Gravy
Mouthfeel
Is a flowering herb native to the mediterane and used since ancient times
To melt and clarify 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.

39. mint
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Includes many species & flavors (even chocolates)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is the green leafy portion of the plant that yields seeds known as coriander

40. Boulangere
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral aroma

41. Blanching
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.
Ecrevisses
Oval-shapes slices
Has tall stalks and large - dark green - celery like leaves

42. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

43. Parsley
Thon
Flet
Palourdes
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

44. Concassee
Crustaces
Tannins
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato

45. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 the green leafy portion of the plant that yields seeds known as coriander
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.

46. mussels
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.
Moules
Lorette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

47. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Stems have a mild garlic flavor
Mollusque
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.

48. Degrease
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 cubes with six equal-sized sides
Diamond shaped pieces - usually of firm vegetables
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

49. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Thon
Moules

50. Parboiling
Croquettes
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
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