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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. mollusks
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Mollusque
Berny

2. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food by any cooking method.
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 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

3. crayfish
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made from a concentrated vegetable juice
Ecrevisses
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

4. Sage
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

5. Duchesse + Tomato concassee =
Is the green leafy portion of the plant that yields seeds known as coriander
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.
Tannins
Marquis

6. bay
Includes many species & flavors (even chocolates)
A sauce made from a concentrated vegetable juice
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

7. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Stems have a mild garlic flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

8. Rosemary
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Ras el hanout
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

9. Degrease
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Palourdes
Marquis

10. Wasabi
Croquettes
Dauphine
Lorette
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

11. 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
Tannins
Diamond shaped pieces - usually of firm vegetables
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

12. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Peeled - seeded and diced tomato
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Thon

13. mince
Moules
To melt and clarify fat
To cut into very fine pieces where uniformity of shape is not important
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

14. 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
Stems have a mild garlic flavor
Palourdes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

15. 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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
French for stock or base
Moules

16. Concassee
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To melt and clarify fat

17. Beurre Noir
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
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.
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.

18. tuna
Partially cooking a food by any cooking method.
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 cut into very fine pieces where uniformity of shape is not important
Thon

19. oregano
Palourdes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Truite
Coquilles Saint Jacques

20. Complex organic compounds concentraded in the grape's skin - pits and stems
To melt and clarify fat
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......
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Tannins

21. the temperature at which a fat ignites and small flames appears on the surface of the fat
Croquettes
Flash point
Sel Gris
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......

22. rondelles
Dauphine
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.
Disk shaped slices
Moules

23. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A leading sauce made by thickening milk with a white roux and adding seasonings
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.
Croquettes

24. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A leading sauce made by thickening milk with a white roux and adding seasonings

25. Vinaigrette
Disk shaped slices
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Ecrevisses

26. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Huitres
Marquis
Berny
Methode champenoise

27. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Sel Gris
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......
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

28. Duchesse + Shaping + Breading + Deep-frying =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Croquettes
A sauce made by adding cream to a bechamel sauce
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

29. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
Flet
A leading sauce made by thickening milk with a white roux and adding seasonings

30. lavender
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Coquilles Saint Jacques
Lorette
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

31. dice
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 cut into cubes with six equal-sized sides
Marquis
To finely slice or shred leafy vegetables or herbs

32. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
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.
Lorette

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

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

35. lozenges
Diamond shaped pieces - usually of firm vegetables
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.
Flash point
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......

36. oblique cuts
Has tall stalks and large - dark green - celery like leaves
Lorette
Flash point
Small pieces with two angle-cut sides

37. Parisienne
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 leading sauce made by thickening milk with a white roux and adding seasonings
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
Pickling spice

38. lavage
Peeled - seeded and diced tomato
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.
Croquettes
Has tall stalks and large - dark green - celery like leaves

39. scallops
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Coquilles Saint Jacques
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is also known as wormseed or stink weed; it grows wild throughout the Americas

40. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

41. 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
Marquis
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

42. Chutney
Flet
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

43. mint
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)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.

44. Chervil
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To finely slice or shred leafy vegetables or herbs
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

45. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flet

46. chop
To cut into pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.
Diamond shaped pieces - usually of firm vegetables
Truite

47. Garlic chives
A sauce made from a concentrated vegetable juice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Stems have a mild garlic flavor
Crustaces

48. mustard seeds
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
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Methode champenoise

49. Cream sauce
A sauce made by adding cream to a bechamel sauce
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Huitres
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

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