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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. Ghee
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

2. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
Dauphine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Lorette

3. lozenges
Sel Gris
Diamond shaped pieces - usually of firm vegetables
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 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

4. Garlic chives
Stems have a mild garlic flavor
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
Palourdes

5. Coulis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base

6. lavender
Ecrevisses
Pickling spice
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

7. curry leaves
Flet
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses

8. Baste
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic flavor
Mollusque
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

9. Duchesse + Tomato concassee =
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Coquilles Saint Jacques
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

10. the temperature at which a fat ignites and small flames appears on the surface of the fat
Stems have a mild garlic flavor
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.
Flash point
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

11. Glacage
Is a flowering herb native to the mediterane and used since ancient times
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Browning or glazing a food - usually under a salamander or broiler
To cut into cubes with six equal-sized sides

12. Gravy
Tannins
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.
Depth of flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma

13. A sea salt harvested off the coast of normandy - France
Browning or glazing a food - usually under a salamander or broiler
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
Small pieces with two angle-cut sides
Sel Gris

14. Pasteurization
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Tannins
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

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

16. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Methode champenoise
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

17. Carryover cooking
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.
Oval-shapes slices
To cut into cubes with six equal-sized sides
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

18. whether the dish has a broad range of flavornole
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
Partially cooking a food by any cooking method.
Depth of flavor

19. 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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ras el hanout
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

20. Blanching
Is the green leafy portion of the plant that yields seeds known as coriander
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.
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 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

21. Fond
Huitres
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.
French for stock or base

22. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ras el hanout
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

23. scallops
To melt and clarify fat
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques
Mollusque

24. lavage
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves

25. flounder
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flet
A leading sauce made by thickening milk with a white roux and adding seasonings

26. mustard seeds
Lorette
Depth of flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Peeled - seeded and diced tomato

27. lemongrass
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into very fine pieces where uniformity of shape is not important

28. Juniper
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 sauce made from a concentrated vegetable juice
Disk shaped slices
Has thin - stiff - pointed leaves and a sharper flavor and aroma

29. mint
Includes many species & flavors (even chocolates)
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.
Mollusque
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.

30. Concassee
Moules
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.
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.

31. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Ras el hanout
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

32. Wasabi
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.

33. Parcooking
Partially cooking a food by any cooking method.
Coquilles Saint Jacques
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made by adding cream to a bechamel sauce

34. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mouthfeel
To melt and clarify fat
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

35. dice
Diamond shaped pieces - usually of firm vegetables
To cut into cubes with six equal-sized 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......
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

36. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Mollusque
Palourdes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

37. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Moules

38. Vinaigrette
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
French for stock or base
Palourdes

39. Basil
Croquettes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Peeled - seeded and diced tomato
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

40. chiffonade
To cut into cubes with six equal-sized sides
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 finely slice or shred leafy vegetables or herbs
Marquis

41. French dressing
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
Diamond shaped pieces - usually of firm vegetables
Truite
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

42. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Methode champenoise
To finely slice or shred leafy vegetables or herbs
To cut into very fine pieces where uniformity of shape is not important

43. cardamom
Thon
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Browning or glazing a food - usually under a salamander or broiler
A leading sauce made by thickening milk with a white roux and adding seasonings

44. Duchesse + Pate a choux =
Dauphine
Stems have a mild garlic flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

45. mussels
Moules
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
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

46. Essence
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
To finely slice or shred leafy vegetables or herbs
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

47. tourner
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 cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce

48. chop
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made by adding cream to a bechamel sauce
Ecrevisses
To cut into pieces where uniformity of shape is not important

49. 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
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
Tannins
Berny

50. Meal
Includes many species & flavors (even chocolates)
Croquettes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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