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

2. mustard seeds
Is the green leafy portion of the plant that yields seeds known as coriander
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Mouthfeel

3. 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
Pickling spice
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 sauce made from a concentrated vegetable juice

4. Cream sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 sauce made by adding cream to a bechamel sauce
Croquettes

5. Cilantro
Has lacy - fern like leaves that are similar to parsly and can be used as a 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.
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food by any cooking method.

6. French dressing
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into football-shaped pieces with seven equal sides and flat ends.
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

7. lime leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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
Are small - dark green leaves that have a bright citrus floral aroma
Has thin - stiff - pointed leaves and a sharper flavor and aroma

8. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

9. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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......

10. Blanching
Small pieces with two angle-cut sides
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

11. the temperature at which a fat ignites and small flames appears on the surface of the fat
Marquis
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
Partially cooking a food by any cooking method.

12. Concassee
Palourdes
Peeled - seeded and diced tomato
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

13. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette

14. Parcooking
To cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food by any cooking method.
Palourdes

15. mint
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Depth of flavor
Is a flowering herb native to the mediterane and used since ancient times
Includes many species & flavors (even chocolates)

16. peppermint
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into football-shaped pieces with seven equal sides and flat ends.

17. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Moules
Pickling spice
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

18. clams
Palourdes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

19. mussels
Dauphine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Moules
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

20. scallops
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Coquilles Saint Jacques

21. Black & White Peppercorns
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.
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

22. Wasabi
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Depth of flavor

23. Ghee
Mouthfeel
Moules
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

24. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Berny
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

25. rondelles
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To melt and clarify fat
Pickling spice
Disk shaped slices

26. cardamom
Is a flowering herb native to the mediterane and used since ancient times
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

27. Degrease
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 a concentrated vegetable juice
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

28. Carryover cooking
Disk shaped slices
Coquilles Saint Jacques
Ras el hanout
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

29. Boulangere
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
Croquettes
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.

30. Meal
Are small - dark green leaves that have a bright citrus floral aroma
Peeled - seeded and diced tomato
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

31. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Lorette
Disk shaped slices
Methode champenoise
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

32. Chives
Mouthfeel
Small pieces with two angle-cut sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

33. Duchesse + Tomato concassee =
Huitres
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
Sel Gris
Marquis

34. Juniper
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.
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
Flash point

35. crayfish
To finely slice or shred leafy vegetables or herbs
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ecrevisses
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

36. Pasteurization
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

37. tuna
Crustaces
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.
Thon

38. tourner
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into football-shaped pieces with seven equal sides and flat ends.

39. lemongrass
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 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Peeled - seeded and diced tomato

40. lozenges
Diamond shaped pieces - usually of firm vegetables
Lorette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Methode champenoise

41. trout
Truite
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. Rosemary
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

43. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Disk shaped slices

44. mince
Mollusque
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important
Lorette

45. 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 thin - stiff - pointed leaves and a sharper flavor and aroma
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
Disk shaped slices

46. Epazote
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
Huitres
Is also known as wormseed or stink weed; it grows wild throughout the Americas

47. Fond
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.
Peeled - seeded and diced tomato
Sel Gris
French for stock or base

48. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
Disk shaped slices

49. Garlic chives
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

50. lavage
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 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 tall stalks and large - dark green - celery like leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur