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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. chiffonade
A sauce made by adding cream to a bechamel sauce
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 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

2. Shocking
Tannins
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Crustaces

3. clams
Dauphine
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Palourdes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

4. Juniper
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Browning or glazing a food - usually under a salamander or broiler
A leading sauce made by thickening milk with a white roux and adding seasonings
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......

5. 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
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Ras el hanout

6. scallops
Coquilles Saint Jacques
Is the green leafy portion of the plant that yields seeds known as coriander
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Croquettes

7. the temperature at which a fat ignites and small flames appears on the surface of the fat
A sauce made from a concentrated vegetable juice
Methode champenoise
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

8. mince
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

9. oysters
Includes many species & flavors (even chocolates)
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food by any cooking method.
Huitres

10. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Huitres
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides

11. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
To melt and clarify 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

12. Matignon
Oval-shapes slices
Tannins
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.
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.

13. crayfish
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.
Ecrevisses
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
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

14. tourner
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.

15. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

16. Muesli
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
Disk shaped 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.

17. Opal basil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Stems have a mild garlic flavor

18. Fond
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is the green leafy portion of the plant that yields seeds known as coriander
French for stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

19. Coulis
Disk shaped slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

20. Meal
Coquilles Saint Jacques
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Sel Gris

21. Parboiling
Peeled - seeded and diced tomato
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made from a concentrated vegetable juice

22. cardamom
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Coquilles Saint Jacques
Sel Gris

23. Recovery time
Depth of flavor
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.
Palourdes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

24. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Palourdes
Mouthfeel
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Diamond shaped pieces - usually of firm vegetables

25. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To melt and clarify fat
Methode champenoise
Truite

26. oregano
To finely slice or shred leafy vegetables or herbs
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Palourdes

27. Black & White Peppercorns
Ecrevisses
Pickling spice
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

28. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

29. mint
Disk shaped slices
Includes many species & flavors (even chocolates)
Palourdes
Pickling spice

30. tuna
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
Small pieces with two angle-cut sides

31. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Mollusque
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

32. bay
Pickling spice
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.

33. Duchesse + Tomato concassee =
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.
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.
Marquis

34. Pasteurization
Partially cooking a food by any cooking method.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flash point

35. marjoram
Is a flowering herb native to the mediterane and used since ancient times
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Lorette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

36. thyme
Palourdes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
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

37. curry leaves
Peeled - seeded and diced tomato
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
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

38. diagonals
Oval-shapes slices
A sauce made from a concentrated vegetable juice
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

39. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette

40. bechamel
Crustaces
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

41. Render
Coquilles Saint Jacques
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
Diamond shaped pieces - usually of firm vegetables
To melt and clarify fat

42. lavender
Mouthfeel
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
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.

43. Complex organic compounds concentraded in the grape's skin - pits and stems
Oval-shapes slices
Tannins
Peeled - seeded and diced tomato
To cut into pieces where uniformity of shape is not important

44. Chervil
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Truite
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

45. 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
Includes many species & flavors (even chocolates)
To cut into very fine pieces where uniformity of shape is not important
Ras el hanout

46. chop
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
Includes many species & flavors (even chocolates)
To cut into pieces where uniformity of shape is not important
Oval-shapes slices

47. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.

48. Parsley
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 also known as wormseed or stink weed; it grows wild throughout the Americas
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

49. Blanching
Disk shaped slices
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.
Lorette
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

50. Rosemary
Peeled - seeded and diced tomato
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine