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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. Shocking
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Includes many species & flavors (even chocolates)

2. flounder
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
Flet
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Depth of flavor

3. Duchesse + Shaping + Breading + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Berny
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes

4. Rosemary
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mollusque

5. mussels
Stems have a mild garlic flavor
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Moules

6. Parsley
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
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

7. diagonals
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Oval-shapes 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

8. butterfly
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made from a concentrated vegetable juice
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

9. Duchesse + Pate a choux =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has tall stalks and large - dark green - celery like leaves
Dauphine

10. A sea salt harvested off the coast of normandy - France
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Marquis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Sel Gris

11. 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.
Coquilles Saint Jacques
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.
A leading sauce made by thickening milk with a white roux and adding seasonings

12. Degrease
Lorette
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

13. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander

14. 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
Small pieces with two angle-cut sides
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.
Peeled - seeded and diced tomato

15. Dill
Flash point
Mollusque
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into football-shaped pieces with seven equal sides and flat ends.

16. lozenges
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
Has tall stalks and large - dark green - celery like leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

17. Juniper
Is a flowering herb native to the mediterane and used since ancient times
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......
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food by any cooking method.

18. mustard seeds
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

19. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Has tall stalks and large - dark green - celery like leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

20. clams
Palourdes
Berny
Oval-shapes slices
Moules

21. Matignon
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.
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
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato

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

23. Complex organic compounds concentraded in the grape's skin - pits and stems
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.
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander
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.

24. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Marquis
Coquilles Saint Jacques
Tannins
Methode champenoise

25. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

26. mince
To cut into very fine pieces where uniformity of shape is not important
Tannins
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

27. oblique cuts
Includes many species & flavors (even chocolates)
Berny
Ras el hanout
Small pieces with two angle-cut sides

28. lavage
Has tall stalks and large - dark green - celery like leaves
To melt and clarify fat
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mollusque

29. Chutney
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 flowering herb native to the mediterane and used since ancient times
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

30. Parcooking
Has tall stalks and large - dark green - celery like leaves
Oval-shapes slices
Partially cooking a food by any cooking method.
Browning or glazing a food - usually under a salamander or broiler

31. marjoram
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
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

32. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Huitres
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

33. Chervil
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Browning or glazing a food - usually under a salamander or broiler

34. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 flowering herb native to the mediterane and used since ancient times
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

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

36. Parisienne
Are small - dark green leaves that have a bright citrus floral aroma
Browning or glazing a food - usually under a salamander or broiler
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
Dauphine

37. Blanching
Is the green leafy portion of the plant that yields seeds known as coriander
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

38. Muesli
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.
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
Diamond shaped pieces - usually of firm vegetables

39. Pasteurization
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Stems have a mild garlic flavor

40. scallops
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Coquilles Saint Jacques
French for stock or base

41. savory
Peeled - seeded and diced tomato
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Crustaces
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

42. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

43. Render
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To melt and clarify fat
Peeled - seeded and diced tomato

44. Carryover cooking
Flet
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Includes many species & flavors (even chocolates)
Tannins

45. chiffonade
To cut into football-shaped pieces with seven equal sides and flat ends.
To finely slice or shred leafy vegetables or herbs
Mouthfeel
Diamond shaped pieces - usually of firm vegetables

46. lime leaves
Browning or glazing a food - usually under a salamander or broiler
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise
Are small - dark green leaves that have a bright citrus floral aroma

47. Duchesse + Tomato concassee =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Browning or glazing a food - usually under a salamander or broiler
Marquis

48. French dressing
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Crustaces
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
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. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ras el hanout

50. peppermint
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......
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flash point