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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. Concassee
Oval-shapes slices
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 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
Peeled - seeded and diced tomato

2. crayfish
Tannins
Ecrevisses
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
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

3. bay
Is a flowering herb native to the mediterane and used since ancient times
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

4. peppermint
Ecrevisses
To cut into football-shaped pieces with seven equal sides and flat ends.
Browning or glazing a food - usually under a salamander or broiler
Has thin - stiff - pointed leaves and a sharper flavor and aroma

5. rondelles
Disk shaped slices
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.
Partially cooking a food by any cooking method.
Diamond shaped pieces - usually of firm vegetables

6. bechamel
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)
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.

7. crustaceans
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
Marquis
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Crustaces

8. mollusks
Mollusque
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......
Methode champenoise
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

9. Gravy
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

10. Render
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 melt and clarify fat
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes

11. trout
Ecrevisses
Truite
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Coquilles Saint Jacques

12. mince
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
Browning or glazing a food - usually under a salamander or broiler
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 very fine pieces where uniformity of shape is not important

13. Baste
Pickling spice
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.
To cut into pieces where uniformity of shape is not important
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

14. Parcooking
Thon
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food by any cooking method.
A leading sauce made by thickening milk with a white roux and adding seasonings

15. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To melt and clarify fat
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Moules
Lorette

16. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
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
To cut into very fine pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)

17. oysters
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Lorette

18. Basil
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
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
Diamond shaped pieces - usually of firm vegetables

19. lozenges
Berny
Diamond shaped pieces - usually of firm vegetables
Tannins
Stems have a mild garlic flavor

20. Beurre Noir
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.
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 leading sauce made by thickening milk with a white roux and adding seasonings

21. Sage
Peeled - seeded and diced tomato
Methode champenoise
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

22. Carryover cooking
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

23. Cilantro
Dauphine
Is the green leafy portion of the plant that yields seeds known as coriander
Marquis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

24. 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
Ras el hanout
To cut into pieces where uniformity of shape is not important
To cut into football-shaped pieces with seven equal sides and flat ends.
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

25. Chutney
Stems have a mild garlic flavor
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Palourdes

26. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
French for stock or base
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. lavage
Oval-shapes slices
Has tall stalks and large - dark green - celery like leaves
Mollusque
Methode champenoise

28. A sea salt harvested off the coast of normandy - France
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Sel Gris

29. Matignon
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

30. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Methode champenoise
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
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

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

32. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Stems have a mild garlic flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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. oblique cuts
Small pieces with two angle-cut sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Disk shaped slices

34. tuna
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.
Thon
Truite
A leading sauce made by thickening milk with a white roux and adding seasonings

35. Rosemary
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Truite

36. Dill
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is the green leafy portion of the plant that yields seeds known as coriander

37. Duchesse + Tomato concassee =
Disk shaped slices
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.
Flet
Marquis

38. curry leaves
To melt and clarify fat
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

39. lemongrass
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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......

40. Opal basil
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......
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

41. Muesli
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made by adding cream to a bechamel sauce
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
Berny

42. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Peeled - seeded and diced tomato
Includes many species & flavors (even chocolates)
To cut into cubes with six equal-sized sides

43. the temperature at which a fat ignites and small flames appears on the surface of the fat
Pickling spice
A sauce made from a concentrated vegetable juice
Flash point
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

44. 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flash point
To cut into cubes with six equal-sized sides

45. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Marquis

46. Fennel
A sauce made by adding cream to a bechamel sauce
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Marquis

47. Emulsion
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).
To cut into pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

48. Degrease
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 pieces where uniformity of shape is not important
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

49. mint
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.
Browning or glazing a food - usually under a salamander or broiler
Includes many species & flavors (even chocolates)
Depth of flavor

50. Essence
A sauce made from a concentrated vegetable juice
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.
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
Dauphine