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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. tarragon
Stems have a mild garlic flavor
Crustaces
Thon
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

2. clams
To melt and clarify fat
Palourdes
A sauce made by adding cream to a bechamel sauce
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

3. crustaceans
Crustaces
Methode champenoise
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mouthfeel

4. Juniper
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Sel Gris
Small pieces with two angle-cut sides
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......

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

6. Vinaigrette
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

7. Parboiling
Peeled - seeded and diced tomato
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

8. whether the dish has a broad range of flavornole
Tannins
Depth of flavor
Sel Gris
To cut into pieces where uniformity of shape is not important

9. Parsley
French for stock or base
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
Dauphine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

10. curry leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Diamond shaped pieces - usually of firm vegetables
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

11. Recovery time
Berny
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

12. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices
Stems have a mild garlic flavor
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

13. scallops
Coquilles Saint Jacques
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

14. flounder
French for stock or base
Flet
Are small - dark green leaves that have a bright citrus floral aroma
Palourdes

15. oblique cuts
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

16. butterfly
Palourdes
Lorette
To cut into football-shaped pieces with seven equal sides and flat ends.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

17. 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
Flash point
Methode champenoise
Pickling spice
Browning or glazing a food - usually under a salamander or broiler

18. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from a concentrated vegetable juice

19. Matignon
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.
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.
Berny
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

20. tuna
Thon
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
Stems have a mild garlic flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

21. Fond
Berny
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
French for stock or base
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

22. chop
Coquilles Saint Jacques
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.
Depth of flavor

23. Rosemary
Marquis
Diamond shaped pieces - usually of firm vegetables
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

24. mustard seeds
Stems have a mild garlic flavor
To melt and clarify fat
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Truite

25. crayfish
To finely slice or shred leafy vegetables or herbs
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
Ecrevisses

26. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into very fine pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)
Is also known as wormseed or stink weed; it grows wild throughout the Americas

27. Beurre Noir
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Thon
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.
Partially cooking a food by any cooking method.

28. Concassee
Peeled - seeded and diced tomato
French for stock or base
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
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.

29. Coulis
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Oval-shapes slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

30. Chervil
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food by any cooking method.
Mollusque

31. lavage
Has tall stalks and large - dark green - celery like leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

32. Pasteurization
To cut into very fine pieces where uniformity of shape is not important
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Palourdes

33. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
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.
Lorette
Pickling spice

34. Degrease
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

35. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
A sauce made from a concentrated vegetable juice
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

36. Muesli
To cut into very fine pieces where uniformity of shape is not important
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
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

37. Parisienne
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
Sel Gris
To finely slice or shred leafy vegetables or herbs

38. lemongrass
Stems have a mild garlic flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

39. Carryover cooking
Moules
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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. diagonals
Is a flowering herb native to the mediterane and used since ancient times
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A leading sauce made by thickening milk with a white roux and adding seasonings
Oval-shapes slices

41. oregano
Depth of flavor
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

42. Epazote
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Lorette
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

43. oysters
Huitres
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

44. Fennel
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 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
Mouthfeel
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

45. A sea salt harvested off the coast of normandy - France
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.
Sel Gris
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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......

46. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has tall stalks and large - dark green - celery like leaves
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

47. thyme
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
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
Thon

48. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Croquettes
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins

49. Black & White Peppercorns
A leading sauce made by thickening milk with a white roux and adding seasonings
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

50. Shocking
To finely slice or shred leafy vegetables or herbs
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ras el hanout
Small pieces with two angle-cut sides