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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. Vinaigrette
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

2. dice
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
Includes many species & flavors (even chocolates)
To cut into cubes with six equal-sized sides
Coquilles Saint Jacques

3. mollusks
Mollusque
Truite
To cut into cubes with six equal-sized sides
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

4. Muesli
Dauphine
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules

5. Chervil
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Berny
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

6. mustard seeds
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

7. Dill
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mollusque
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

8. chop
To cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
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)

9. lemongrass
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To melt and clarify fat
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has tall stalks and large - dark green - celery like leaves

10. Cream sauce
A sauce made by adding cream to a bechamel sauce
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Disk shaped slices

11. Baste
Oval-shapes slices
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

12. marjoram
Marquis
To melt and clarify fat
Is a flowering herb native to the mediterane and used since ancient times
Is the green leafy portion of the plant that yields seeds known as coriander

13. Recovery time
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......
Peeled - seeded and diced tomato
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 the green leafy portion of the plant that yields seeds known as coriander

14. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a flowering herb native to the mediterane and used since ancient times
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

15. 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
Ras el hanout
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Pickling spice

16. Boulangere
Palourdes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

17. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Crustaces
Browning or glazing a food - usually under a salamander or broiler

18. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
To cut into pieces where uniformity of shape is not important
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

19. Beurre Noir
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 cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
Small pieces with two angle-cut sides

20. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

21. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a flowering herb native to the mediterane and used since ancient times
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.

22. Juniper
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

23. whether the dish has a broad range of flavornole
Oval-shapes slices
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Depth of flavor
Is a flowering herb native to the mediterane and used since ancient times

24. mint
Includes many species & flavors (even chocolates)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Berny
Moules

25. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Tannins
Huitres
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.

26. lavage
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses
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 tall stalks and large - dark green - celery like leaves

27. 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To melt and clarify fat
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.

28. Parsley
Sel Gris
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 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
To cut into very fine pieces where uniformity of shape is not important

29. Wasabi
Thon
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

30. Matignon
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
Tannins
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.
Depth of flavor

31. Parboiling
To cut into pieces where uniformity of shape is not important
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

32. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
To melt and clarify fat
Coquilles Saint Jacques
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

33. oblique cuts
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Small pieces with two angle-cut sides

34. thyme
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
A sauce made from a concentrated vegetable juice
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 very fine pieces where uniformity of shape is not important

35. peppermint
Partially cooking a food by any cooking method.
Huitres
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 thin - stiff - pointed leaves and a sharper flavor and aroma

36. Duchesse + Pate a choux =
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine
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
Small pieces with two angle-cut sides

37. oysters
Partially cooking a food by any cooking method.
Truite
Huitres
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.

38. diagonals
Marquis
Oval-shapes slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flet

39. Emulsion
Ras el hanout
Huitres
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

40. mussels
To finely slice or shred leafy vegetables or herbs
Coquilles Saint Jacques
Moules
Berny

41. Ghee
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is the green leafy portion of the plant that yields seeds known as coriander
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

42. Fond
French for stock or base
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 flowering herb native to the mediterane and used since ancient times
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

43. Concassee
Croquettes
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 cut into pieces where uniformity of shape is not important
Peeled - seeded and diced tomato

44. Parisienne
Moules
Disk shaped slices
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

45. Cilantro
To finely slice or shred leafy vegetables or herbs
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
Moules

46. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
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
Oval-shapes slices
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.

47. Opal basil
Marquis
Disk shaped slices
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

48. Chutney
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

49. flounder
To cut into pieces where uniformity of shape is not important
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flet

50. Rosemary
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
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)