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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. crayfish
Crustaces
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Ecrevisses
To cut into football-shaped pieces with seven equal sides and flat ends.

2. Cilantro
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
Peeled - seeded and diced tomato
Mouthfeel

3. Muesli
Dauphine
Includes many species & flavors (even chocolates)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

4. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Includes many species & flavors (even chocolates)

5. whether the dish has a broad range of flavornole
Depth of flavor
Are small - dark green leaves that have a bright citrus floral aroma
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Berny

6. Parsley
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To finely slice or shred leafy vegetables or herbs
Peeled - seeded and diced tomato
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

7. diagonals
To cut into very fine pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Oval-shapes slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

8. Opal basil
Flash point
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Truite
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

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

10. 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.
Oval-shapes slices
Moules
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

11. French dressing
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
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.
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

12. Black & White Peppercorns
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into pieces where uniformity of shape is not important
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
A sauce made from a concentrated vegetable juice

13. Baste
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
Ras el hanout
Berny
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

14. mustard seeds
Stems have a mild garlic flavor
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
To cut into cubes with six equal-sized sides

15. Garlic chives
Moules
Stems have a mild garlic flavor
Disk shaped slices
Coquilles Saint Jacques

16. Chervil
Methode champenoise
Moules
French for stock or base
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

17. tuna
To melt and clarify fat
Thon
Ecrevisses
To cut into cubes with six equal-sized sides

18. thyme
Oval-shapes slices
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

19. dice
To cut into cubes with six equal-sized sides
To cut into very fine 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
Berny

20. rondelles
Disk shaped slices
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

21. mussels
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Coquilles Saint Jacques
Browning or glazing a food - usually under a salamander or broiler
Moules

22. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Small pieces with two angle-cut sides
Truite
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

23. flounder
Flet
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Depth of flavor

24. Dill
Has thin - stiff - pointed leaves and a sharper flavor and aroma
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
French for stock or base
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

25. 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Depth of flavor
Crustaces

26. Duchesse + Pate a choux =
To cut into pieces where uniformity of shape is not important
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Dauphine

27. Carryover cooking
Sel Gris
French for stock or base
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mouthfeel

28. Essence
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Oval-shapes slices
A sauce made from a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce

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
A sauce made from a concentrated vegetable juice
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.
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

30. Duchesse + Shaping + Breading + Deep-frying =
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
Sel Gris
Croquettes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

31. lemongrass
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor

32. lime leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has tall stalks and large - dark green - celery like leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Are small - dark green leaves that have a bright citrus floral aroma

33. Fond
French for stock or base
Lorette
Depth of 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.

34. Recovery time
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
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

35. tarragon
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

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

37. Chutney
Lorette
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.
Berny
Coquilles Saint Jacques

38. Vinaigrette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Tannins

39. Basil
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
Has tall stalks and large - dark green - celery like leaves

40. A sea salt harvested off the coast of normandy - France
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A sauce made by adding cream to a bechamel sauce
Sel Gris
Marquis

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

42. Degrease
Mollusque
French for stock or base
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

43. Rosemary
Dauphine
Is the green leafy portion of the plant that yields seeds known as coriander
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

44. Parboiling
To finely slice or shred leafy vegetables or herbs
Peeled - seeded and diced tomato
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

45. bay
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
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

46. trout
Truite
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
Flash point
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

47. lavender
Marquis
Moules
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

48. Parisienne
Depth of flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques
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

49. Blanching
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

50. oblique cuts
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.
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
Small pieces with two angle-cut sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes