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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. 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
Croquettes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

2. Wasabi
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Disk shaped slices
To cut into very fine pieces where uniformity of shape is not important

3. rondelles
Depth of flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Thon
Disk shaped slices

4. dice
Depth of flavor
To cut into cubes with six equal-sized sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

5. Epazote
Has tall stalks and large - dark green - celery like leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)

6. mussels
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Moules
Palourdes

7. lavender
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
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
Includes many species & flavors (even chocolates)

8. Glacage
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Browning or glazing a food - usually under a salamander or broiler

9. Blanching
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To melt and clarify fat
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.
Oval-shapes slices

10. oysters
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into very fine pieces where uniformity of shape is not important
Ecrevisses
Huitres

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

12. chiffonade
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.
French for stock or base
Dauphine
To finely slice or shred leafy vegetables or herbs

13. Chervil
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made from a concentrated vegetable juice
Dauphine

14. lemongrass
Lorette
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

15. Recovery time
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides
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.
Dauphine

16. Degrease
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Stems have a mild garlic flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

17. Matignon
Mollusque
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.
A leading sauce made by thickening milk with a white roux and adding seasonings

18. Chutney
To melt and clarify fat
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.
Stems have a mild garlic flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

19. French dressing
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Lorette

20. Coulis
Is a flowering herb native to the mediterane and used since ancient times
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

21. thyme
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
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

22. mollusks
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.
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
Methode champenoise

23. lozenges
Disk shaped slices
To finely slice or shred leafy vegetables or herbs
Oval-shapes slices
Diamond shaped pieces - usually of firm vegetables

24. Fond
Mouthfeel
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Berny
French for stock or base

25. Gravy
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 the green leafy portion of the plant that yields seeds known as coriander
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

26. Vinaigrette
Small pieces with two angle-cut sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

27. lavage
Berny
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has tall stalks and large - dark green - celery like leaves

28. Black & White Peppercorns
Small pieces with two angle-cut sides
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
Stems have a mild garlic flavor
Peeled - seeded and diced tomato

29. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Moules
Includes many species & flavors (even chocolates)
Small pieces with two angle-cut sides

30. Essence
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 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
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice

31. Chives
Ecrevisses
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 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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

32. 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
Are small - dark green leaves that have a bright citrus floral aroma
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
Ras el hanout
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

33. scallops
Moules
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
A leading sauce made by thickening milk with a white roux and adding seasonings

34. Emulsion
Oval-shapes slices
Peeled - seeded and diced tomato
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. tuna
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Thon
Berny

36. oregano
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

37. Parcooking
Disk shaped slices
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
To finely slice or shred leafy vegetables or herbs
Partially cooking a food by any cooking method.

38. mint
Croquettes
Includes many species & flavors (even chocolates)
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made from a concentrated vegetable juice

39. Muesli
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
Sel Gris
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

40. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Tannins
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

41. Render
To cut into cubes with six equal-sized sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

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

43. Opal basil
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
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.

44. 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
Pickling spice
Has tall stalks and large - dark green - celery like leaves
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

45. chop
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To cut into 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
Has tall stalks and large - dark green - celery like leaves

46. Duchesse + Pate a choux =
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
Dauphine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

47. Duchesse + Shaping + Breading + Deep-frying =
Flet
Lorette
Croquettes
Moules

48. Parisienne
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Thon
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

49. Juniper
French for stock or base
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......
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.
Browning or glazing a food - usually under a salamander or broiler

50. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Is the green leafy portion of the plant that yields seeds known as coriander
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Methode champenoise