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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. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To melt and clarify fat
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Berny

2. Duchesse + Tomato concassee =
To melt and clarify fat
Marquis
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Sel Gris

3. chop
To cut into pieces where uniformity of shape is not important
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.
Tannins

4. crustaceans
Huitres
Crustaces
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

5. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Oval-shapes slices
Browning or glazing a food - usually under a salamander or broiler
Diamond shaped pieces - usually of firm vegetables

6. Glacage
Browning or glazing a food - usually under a salamander or broiler
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

7. oysters
Pickling spice
Huitres
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
Berny

8. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Mouthfeel
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

9. Blanching
A sauce made from a concentrated vegetable juice
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

10. 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
Are small - dark green leaves that have a bright citrus floral aroma
Ras el hanout
Methode champenoise
Is also known as wormseed or stink weed; it grows wild throughout the Americas

11. Parsley
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
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
Small pieces with two angle-cut sides

12. curry leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

13. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Includes many species & flavors (even chocolates)
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

14. mollusks
Mollusque
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
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.

15. Chervil
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

16. Complex organic compounds concentraded in the grape's skin - pits and stems
Mollusque
To finely slice or shred leafy vegetables or herbs
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.
Tannins

17. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Lorette
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 sauce made by adding cream to a bechamel sauce

18. Cream sauce
Lorette
To cut into football-shaped pieces with seven equal sides and flat ends.
Thon
A sauce made by adding cream to a bechamel sauce

19. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flet
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. Epazote
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has thin - stiff - pointed leaves and a sharper flavor and aroma

21. scallops
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Coquilles Saint Jacques
Pickling spice

22. tuna
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.
French for stock or base
To cut into very fine pieces where uniformity of shape is not important
Thon

23. Boulangere
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.
A sauce made by adding cream to a bechamel sauce
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Tannins

24. Concassee
A sauce made by adding cream to a bechamel sauce
To cut into very fine pieces where uniformity of shape is not important
Small pieces with two angle-cut sides
Peeled - seeded and diced tomato

25. the temperature at which a fat ignites and small flames appears on the surface of the fat
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flash point
Pickling spice
Has thin - stiff - pointed leaves and a sharper flavor and aroma

26. tarragon
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
Lorette
Has tall stalks and large - dark green - celery like leaves
Palourdes

27. lemongrass
Oval-shapes slices
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made from a concentrated vegetable juice

28. Ghee
Includes many species & flavors (even chocolates)
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
Coquilles Saint Jacques
Is also known as wormseed or stink weed; it grows wild throughout the Americas

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

30. lavage
Partially cooking a food by any cooking method.
Has tall stalks and large - dark green - celery like leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

31. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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.
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......

32. Chutney
Lorette
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Marquis
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.

33. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into cubes with six equal-sized sides
Dauphine
Lorette

34. Essence
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made from a concentrated vegetable juice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Sel Gris

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

36. 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
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.
Coquilles Saint Jacques
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. flounder
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
Flet
Depth of flavor
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

38. thyme
Includes many species & flavors (even chocolates)
Oval-shapes slices
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

39. mussels
Moules
Disk shaped slices
Dauphine
Mouthfeel

40. rondelles
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into very fine pieces where uniformity of shape is not important

41. mince
To cut into very fine pieces where uniformity of shape is not important
Dauphine
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
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

42. A sea salt harvested off the coast of normandy - France
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
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
Sel Gris
French for stock or base

43. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A leading sauce made by thickening milk with a white roux and adding seasonings
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

44. cardamom
Partially cooking a food by any cooking method.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Disk shaped slices

45. whether the dish has a broad range of flavornole
Depth of flavor
Huitres
Partially cooking a food by any cooking method.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

46. tourner
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into football-shaped pieces with seven equal sides and flat ends.

47. Shocking
Palourdes
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

48. bay
Peeled - seeded and diced tomato
Truite
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Coquilles Saint Jacques

49. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

50. Garlic chives
Stems have a mild garlic 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.
Truite