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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. mollusks
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Are small - dark green leaves that have a bright citrus floral aroma
Mollusque
Dauphine

2. Opal basil
Flet
Crustaces
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Are small - dark green leaves that have a bright citrus floral aroma

3. Meal
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Pickling spice
French for stock or base

4. Basil
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
A sauce made from a concentrated vegetable juice
Includes many species & flavors (even chocolates)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

5. curry leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flet
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

6. oysters
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette
Huitres
Coquilles Saint Jacques

7. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Truite
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
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

8. crayfish
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ecrevisses
Truite

9. savory
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
Has tall stalks and large - dark green - celery like leaves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

10. 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
Lorette
Pickling spice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Are small - dark green leaves that have a bright citrus floral aroma

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

12. Garlic chives
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 by adding cream to a bechamel sauce
Pickling spice
Stems have a mild garlic flavor

13. Juniper
Thon
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
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 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

14. Coulis
Partially cooking a food by any cooking method.
Ecrevisses
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a flowering herb native to the mediterane and used since ancient times

15. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Truite
To melt and clarify fat
Are small - dark green leaves that have a bright citrus floral aroma

16. Shocking
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Disk shaped slices
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

17. Chutney
A leading sauce made by thickening milk with a white roux and adding seasonings
Berny
To cut into cubes with six equal-sized sides
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.

18. Parboiling
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Small pieces with two angle-cut sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

19. Gravy
Huitres
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.
Mollusque
Thon

20. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses

21. trout
Pickling spice
Truite
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mollusque

22. 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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine

23. lozenges
Diamond shaped pieces - usually of firm vegetables
Palourdes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

24. oblique cuts
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Sel Gris
Small pieces with two angle-cut sides

25. Beurre Noir
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To melt and clarify fat
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

26. Emulsion
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Berny
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

27. lavender
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

28. Vinaigrette
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Diamond shaped pieces - usually of firm vegetables

29. tarragon
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 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

30. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flet
Dauphine
Thon

31. whether the dish has a broad range of flavornole
Crustaces
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
Depth of flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

32. Concassee
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Coquilles Saint Jacques

33. Wasabi
To melt and clarify fat
Oval-shapes slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flash point

34. lemongrass
Browning or glazing a food - usually under a salamander or broiler
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point

35. Duchesse + Tomato concassee =
Marquis
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

36. lime leaves
Partially cooking a food by any cooking method.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Mollusque
Are small - dark green leaves that have a bright citrus floral aroma

37. flounder
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
Flet
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma

38. Essence
A sauce made from a concentrated vegetable juice
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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
Lorette

39. Recovery time
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
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.
Flash point

40. Cream sauce
Partially cooking a food by any cooking method.
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

41. crustaceans
Crustaces
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. oregano
Is a flowering herb native to the mediterane and used since ancient times
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point
Berny

43. butterfly
Truite
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To finely slice or shred leafy vegetables or herbs
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

44. Matignon
Coquilles Saint Jacques
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
Huitres

45. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a flowering herb native to the mediterane and used since ancient times
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 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. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

47. mustard seeds
Thon
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......
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

48. the temperature at which a fat ignites and small flames appears on the surface of the fat
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.
Flash point
Truite
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. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Ras el hanout
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.
Croquettes
Mouthfeel

50. Fond
French for stock or base
Moules
Methode champenoise
Small pieces with two angle-cut sides