Culinary Arts 101

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. the temperature at which a fat ignites and small flames appears on the surface of the fat
Tannins
Coquilles Saint Jacques
Lorette
Flash point


2. Dill
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
Stems have a mild garlic flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Crustaces


3. Parcooking
A sauce made from a concentrated vegetable juice
Partially cooking a food by any cooking method.
Is a flowering herb native to the mediterane and used since ancient times
Available in black - brown and yellow. comes from 3 different plants in the cabbage family


4. lozenges
Diamond shaped pieces - usually of firm vegetables
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.


5. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Berny
Truite
Mollusque


6. 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
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......
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 form a puree of vegetables and/or fruit. It may be served hot or cold.


7. Beurre Noir
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
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.


8. Muesli
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Marquis
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


9. chiffonade
Mouthfeel
To finely slice or shred leafy vegetables or herbs
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Tannins


10. lime leaves
Truite
Diamond shaped pieces - usually of firm vegetables
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
Are small - dark green leaves that have a bright citrus floral aroma


11. savory
Disk shaped slices
Croquettes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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


12. lavage
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has tall stalks and large - dark green - celery like leaves
Marquis
Has thin - stiff - pointed leaves and a sharper flavor and aroma


13. oregano
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has tall stalks and large - dark green - celery like leaves
Is the green leafy portion of the plant that yields seeds known as coriander
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine


14. rondelles
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Disk shaped slices
Diamond shaped pieces - usually of firm vegetables


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


16. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Crustaces
Moules
Peeled - seeded and diced tomato


17. Pasteurization
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Palourdes
Includes many species & flavors (even chocolates)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria


18. Boulangere
Mollusque
Ras el hanout
Tannins
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.


19. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Flash point
Browning or glazing a food - usually under a salamander or broiler
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine


20. oysters
Huitres
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.


21. thyme
Thon
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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


22. Parisienne
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into football-shaped pieces with seven equal sides and flat ends.


23. mussels
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Moules


24. tourner
Is a flowering herb native to the mediterane and used since ancient times
To cut into football-shaped pieces with seven equal sides and flat ends.
Oval-shapes slices
To cut into cubes with six equal-sized sides


25. Glacage
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......
Browning or glazing a food - usually under a salamander or broiler
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


26. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Palourdes
Lorette
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)


27. Duchesse + Shaping + Breading + Deep-frying =
Crustaces
Croquettes
Thon
Truite


28. Garlic chives
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flash point
Stems have a mild garlic flavor
Huitres


29. chop
Huitres
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 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.


30. Ghee
Disk shaped slices
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
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 cut into cubes with six equal-sized sides


31. Fond
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
French for stock or base


32. A sea salt harvested off the coast of normandy - France
Sel Gris
To finely slice or shred leafy vegetables or herbs
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 tall stalks and large - dark green - celery like leaves


33. Blanching
Peeled - seeded and diced tomato
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.
Coquilles Saint Jacques
Flet


34. Rosemary
Mouthfeel
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine


35. scallops
Crustaces
Lorette
Coquilles Saint Jacques
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book


36. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Disk shaped slices
Small pieces with two angle-cut sides
Ecrevisses


37. crustaceans
Flet
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Crustaces
Tannins


38. marjoram
Coquilles Saint Jacques
Is a flowering herb native to the mediterane and used since ancient times
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 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.


39. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into football-shaped pieces with seven equal sides and flat ends.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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


40. Baste
Huitres
Tannins
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


41. lemongrass
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ras el hanout


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


43. butterfly
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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


44. diagonals
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
Oval-shapes slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes


45. bay
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.
To cut into pieces where uniformity of shape is not important


46. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur


47. peppermint
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Peeled - seeded and diced tomato
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has thin - stiff - pointed leaves and a sharper flavor and aroma


48. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Mouthfeel
Has tall stalks and large - dark green - celery like leaves


49. Parsley
Browning or glazing a food - usually under a salamander or broiler
Small pieces with two angle-cut sides
To finely slice or shred leafy vegetables or herbs
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


50. mince
Tannins
To cut into very fine pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Coquilles Saint Jacques