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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. Pasteurization
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

2. Chutney
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To finely slice or shred leafy vegetables or herbs
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.
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

3. lavage
Has tall stalks and large - dark green - celery like leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a flowering herb native to the mediterane and used since ancient times
A sauce made by adding cream to a bechamel sauce

4. curry leaves
Coquilles Saint Jacques
Dauphine
Marquis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

5. oblique cuts
French for stock or base
Huitres
Small pieces with two angle-cut sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

6. 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
Flash point
Tannins
Mouthfeel

7. rondelles
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

8. Complex organic compounds concentraded in the grape's skin - pits and stems
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
Tannins
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. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To melt and clarify fat
Disk shaped slices
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

10. Parsley
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Marquis
Berny
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

11. Carryover cooking
Palourdes
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

12. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Croquettes
Berny
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
Truite

13. Cream sauce
Diamond shaped pieces - usually of firm vegetables
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
Moules

14. mint
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Includes many species & flavors (even chocolates)
A sauce made by adding cream to a bechamel sauce
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.

15. Chervil
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Sel Gris
Berny

16. Blanching
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

17. Black & White Peppercorns
Disk shaped slices
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 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

18. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Lorette
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Ecrevisses
Methode champenoise

19. Wasabi
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Disk shaped slices
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

20. crayfish
Is a flowering herb native to the mediterane and used since ancient times
Pickling spice
Ecrevisses
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

21. mince
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Mollusque
Huitres
To cut into very fine pieces where uniformity of shape is not important

22. chiffonade
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Palourdes
Crustaces
To finely slice or shred leafy vegetables or herbs

23. Sage
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Is the green leafy portion of the plant that yields seeds known as coriander

24. Dill
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Small pieces with two angle-cut sides

25. mollusks
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

26. Muesli
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
Has tall stalks and large - dark green - celery like leaves
Dauphine
Croquettes

27. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A leading sauce made by thickening milk with a white roux and adding seasonings

28. Recovery time
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 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Croquettes

29. 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
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
Moules
Pickling spice

30. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ras el hanout
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

31. tuna
To melt and clarify fat
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon

32. trout
Truite
Has tall stalks and large - dark green - celery like leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has thin - stiff - pointed leaves and a sharper flavor and aroma

33. Render
To melt and clarify fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

34. Duchesse + Tomato concassee =
Marquis
Moules
To cut into very fine pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)

35. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made from a concentrated vegetable juice
Lorette

36. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mollusque
Stems have a mild garlic flavor
Marquis

37. Concassee
Peeled - seeded and diced tomato
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
Disk shaped slices
Palourdes

38. butterfly
French for stock or base
A sauce made by adding cream to a bechamel sauce
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Crustaces

39. Essence
To melt and clarify fat
A sauce made from a concentrated vegetable juice
Coquilles Saint Jacques
Moules

40. crustaceans
To cut into very fine pieces where uniformity of shape is not important
Crustaces
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer

41. Baste
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......
To melt and clarify fat
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
Is the green leafy portion of the plant that yields seeds known as coriander

42. tourner
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.
Dauphine
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

43. Beurre Noir
Truite
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

44. Garlic chives
Tannins
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Stems have a mild garlic flavor

45. mussels
Moules
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Croquettes
Thon

46. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

47. Cilantro
Has tall stalks and large - dark green - celery like leaves
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Is the green leafy portion of the plant that yields seeds known as coriander

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

49. dice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
Has tall stalks and large - dark green - celery like leaves
To cut into cubes with six equal-sized sides

50. scallops
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
Coquilles Saint Jacques
To cut into cubes with six equal-sized sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur