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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
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
Has tall stalks and large - dark green - celery like leaves
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

2. Vinaigrette
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

3. tuna
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into football-shaped pieces with seven equal sides and flat ends.
A leading sauce made by thickening milk with a white roux and adding seasonings
Thon

4. Parcooking
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 by any cooking method.
Depth of flavor
To cut into pieces where uniformity of shape is not important

5. bechamel
Moules
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A leading sauce made by thickening milk with a white roux and adding seasonings
Coquilles Saint Jacques

6. Rosemary
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

7. Recovery time
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma
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.
Dauphine

8. Parboiling
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

9. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
Truite

10. Basil
Small pieces with two angle-cut sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Mouthfeel

11. Blanching
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.
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 by adding cream to a bechamel sauce

12. dice
To cut into cubes with six equal-sized sides
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
Flet
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.

13. Duchesse + Pate a choux =
Dauphine
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
Mollusque

14. Render
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 melt and clarify fat
Is the green leafy portion of the plant that yields seeds known as coriander
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

15. 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.
Browning or glazing a food - usually under a salamander or broiler
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
Flash point

16. lime leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings
Are small - dark green leaves that have a bright citrus floral aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

17. crustaceans
Crustaces
Disk shaped slices
Moules
French for stock or base

18. marjoram
Berny
Ras el hanout
Is a flowering herb native to the mediterane and used since ancient times
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

19. 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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Marquis
Dauphine

20. Beurre Noir
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

21. oysters
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mouthfeel
Huitres
Croquettes

22. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is the green leafy portion of the plant that yields seeds known as coriander
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

23. Cilantro
Ras el hanout
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

24. whether the dish has a broad range of flavornole
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 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.
Depth of flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

25. mustard seeds
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
French for stock or base
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

26. French dressing
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 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.

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

28. curry leaves
Lorette
Truite
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

29. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette
Flash point
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

30. chop
To cut into pieces where uniformity of shape is not important
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 also known as wormseed or stink weed; it grows wild throughout the Americas

31. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

32. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To finely slice or shred leafy vegetables or herbs
Huitres

33. lavage
Has tall stalks and large - dark green - celery like leaves
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Huitres

34. the temperature at which a fat ignites and small flames appears on the surface of the fat
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.
Pickling spice
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

35. Boulangere
Mollusque
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.
To cut into very fine pieces where uniformity of shape is not important
Tannins

36. Dill
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Diamond shaped pieces - usually of firm vegetables

37. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Methode champenoise
Is the green leafy portion of the plant that yields seeds known as coriander

38. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Methode champenoise
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Marquis

39. Wasabi
French for stock or base
Croquettes
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

40. Chervil
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

41. oblique cuts
Ras el hanout
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.
Small pieces with two angle-cut sides

42. Concassee
Stems have a mild garlic flavor
Peeled - seeded and diced tomato
To cut into very fine pieces where uniformity of shape is not important
To finely slice or shred leafy vegetables or herbs

43. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into cubes with six equal-sized sides
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 sauce made by adding cream to a bechamel sauce

44. clams
Palourdes
Pickling spice
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

45. Fond
Sel Gris
Moules
French for stock or base
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

46. 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
Dauphine
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

47. Degrease
Partially cooking a food by any cooking method.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

48. mint
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Small pieces with two angle-cut sides
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.

49. butterfly
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

50. Epazote
A sauce made from a concentrated vegetable juice
Flet
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Mouthfeel