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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. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Includes many species & flavors (even chocolates)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Diamond shaped pieces - usually of firm vegetables
Lorette

2. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
Croquettes
Methode champenoise
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

3. lavender
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......
Truite
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

4. 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
Mouthfeel
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

5. chiffonade
To melt and clarify fat
To finely slice or shred leafy vegetables or herbs
A sauce made from a concentrated vegetable juice
Pickling spice

6. Parisienne
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)
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.
Mollusque

7. Opal basil
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Pickling spice
Disk shaped slices

8. lavage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flet
Methode champenoise
Has tall stalks and large - dark green - celery like leaves

9. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Partially cooking a food by any cooking method.

10. Duchesse + Pate a choux =
Dauphine
Mouthfeel
Palourdes
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.

11. mince
To cut into very fine pieces where uniformity of shape is not important
Pickling spice
A sauce made by adding cream to a bechamel sauce
Flash point

12. Fond
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Marquis
French for stock or base
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

13. oregano
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 cut into football-shaped pieces with seven equal sides and flat ends.
Stems have a mild garlic flavor
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

14. chop
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

15. mustard seeds
To melt and clarify fat
Moules
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

16. curry leaves
Berny
Dauphine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

17. crustaceans
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Thon
Crustaces
Has tall stalks and large - dark green - celery like leaves

18. savory
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

19. Matignon
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Lorette
Is the green leafy portion of the plant that yields seeds known as coriander

20. Parcooking
Partially cooking a food by any cooking method.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Huitres
Flet

21. tuna
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
Flash point
Diamond shaped pieces - usually of firm vegetables

22. flounder
Flet
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Sel Gris

23. lozenges
Diamond shaped pieces - usually of firm vegetables
Mollusque
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To finely slice or shred leafy vegetables or herbs

24. Wasabi
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into pieces where uniformity of shape is not important

25. Rosemary
Diamond shaped pieces - usually of firm vegetables
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

26. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel

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

28. mint
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......
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Includes many species & flavors (even chocolates)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

29. crayfish
Ecrevisses
Methode champenoise
Huitres
Truite

30. Epazote
Marquis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.

31. Cream sauce
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A sauce made by adding cream to a bechamel sauce

32. Glacage
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Browning or glazing a food - usually under a salamander or broiler
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
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.

33. Parsley
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.
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
Pickling spice

34. Baste
Thon
A leading sauce made by thickening milk with a white roux and adding seasonings
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

35. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
A sauce made by adding cream to a bechamel sauce
Mollusque

36. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
Is a flowering herb native to the mediterane and used since ancient times

37. Duchesse + Tomato concassee =
Marquis
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is the green leafy portion of the plant that yields seeds known as coriander

38. Complex organic compounds concentraded in the grape's skin - pits and stems
Pickling spice
Tannins
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

39. bechamel
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Ecrevisses
A leading sauce made by thickening milk with a white roux and adding seasonings
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

40. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made from a concentrated vegetable juice
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flet

41. Gravy
Pickling spice
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.
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.

42. Essence
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice

43. Blanching
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
Methode champenoise
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. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Dauphine
Pickling spice

45. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ras el hanout
Flash point
Sel Gris

46. tarragon
Depth of flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

47. clams
Palourdes
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
Mollusque
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

48. Ghee
Croquettes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into football-shaped pieces with seven equal sides and flat ends.
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

49. dice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into cubes with six equal-sized sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Diamond shaped pieces - usually of firm vegetables

50. Chervil
Tannins
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book