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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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Disk shaped slices
To melt and clarify fat

2. Black & White Peppercorns
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
To melt and clarify fat

3. whether the dish has a broad range of flavornole
Oval-shapes slices
Depth of flavor
Pickling spice
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

4. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander

5. mince
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.
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
To cut into very fine 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.

6. Parcooking
Flash point
Partially cooking a food by any cooking method.
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice

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.
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 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
Stems have a mild garlic flavor

8. 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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

9. Matignon
Small pieces with two angle-cut sides
Ras el hanout
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 tall stalks and large - dark green - celery like leaves

10. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
A sauce made from a concentrated vegetable juice
Methode champenoise

11. Epazote
Diamond shaped pieces - usually of firm vegetables
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

12. Render
To melt and clarify fat
To cut into pieces where uniformity of shape is not important
Crustaces
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

13. bay
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ecrevisses
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

14. Juniper
Palourdes
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......
Sel Gris

15. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel

16. Dill
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Methode champenoise
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

17. crustaceans
Crustaces
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

18. Essence
A sauce made from a concentrated vegetable juice
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Thon

19. flounder
Flet
Stems have a mild garlic 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.
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

20. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Crustaces

21. A sea salt harvested off the coast of normandy - France
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.
Marquis
Pickling spice
Sel Gris

22. 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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Coquilles Saint Jacques

23. scallops
Coquilles Saint Jacques
Crustaces
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

24. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
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
Sel Gris

25. Concassee
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Peeled - seeded and diced tomato

26. the temperature at which a fat ignites and small flames appears on the surface of the fat
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point
Includes many species & flavors (even chocolates)

27. mussels
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

28. Parboiling
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
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

29. Chives
Mollusque
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

30. crayfish
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.
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
Depth of flavor
Ecrevisses

31. Parisienne
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.
Coquilles Saint Jacques
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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

32. Shocking
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Thon
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
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. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Flash point
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 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

34. lavage
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic flavor
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......

35. Parsley
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......
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
Thon
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

36. Rosemary
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

37. Meal
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Pickling spice

38. trout
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.
Truite
Includes many species & flavors (even chocolates)
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

39. 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.
Small pieces with two angle-cut sides
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Browning or glazing a food - usually under a salamander or broiler

40. diagonals
French for stock or base
Sel Gris
Oval-shapes slices
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

41. Beurre Noir
Sel Gris
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.
Croquettes
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.

42. rondelles
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Methode champenoise
Disk shaped slices

43. Blanching
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A leading sauce made by thickening milk with a white roux and adding seasonings
Huitres
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.

44. Baste
Croquettes
Coquilles Saint Jacques
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

45. mollusks
Mollusque
Coquilles Saint Jacques
A sauce made from a concentrated vegetable juice
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

46. tourner
Mouthfeel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Depth of flavor
To cut into football-shaped pieces with seven equal sides and flat ends.

47. 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
Huitres
A leading sauce made by thickening milk with a white roux and adding seasonings
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

48. Duchesse + Pate a choux =
Browning or glazing a food - usually under a salamander or broiler
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

49. tuna
Thon
Has thin - stiff - pointed leaves and a sharper flavor and aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

50. Cilantro
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is the green leafy portion of the plant that yields seeds known as coriander
Peeled - seeded and diced tomato
Coquilles Saint Jacques