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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. marjoram
Sel Gris
Palourdes
Is a flowering herb native to the mediterane and used since ancient times
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.

2. Opal basil
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.
Pickling spice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is the green leafy portion of the plant that yields seeds known as coriander

3. mince
Disk shaped slices
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into very fine pieces where uniformity of shape is not important

4. oysters
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Huitres
Is a flowering herb native to the mediterane and used since ancient times
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.

5. scallops
To cut into very fine pieces where uniformity of shape is not important
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.
Coquilles Saint Jacques

6. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
Coquilles Saint Jacques

7. Shocking
Disk shaped slices
Diamond shaped pieces - usually of firm vegetables
French for stock or base
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

8. butterfly
Has tall stalks and large - dark green - celery like leaves
Lorette
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into pieces where uniformity of shape is not important

9. Parsley
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 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
Tannins
Mouthfeel

10. crayfish
Ecrevisses
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.
Moules

11. 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.
A sauce made by adding cream to a bechamel sauce
Ras el hanout
To cut into cubes with six equal-sized sides

12. crustaceans
Crustaces
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.
Flash point

13. Recovery time
Palourdes
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
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

14. whether the dish has a broad range of flavornole
Is a flowering herb native to the mediterane and used since ancient times
Depth of flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To melt and clarify fat

15. trout
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Marquis
Truite
Has tall stalks and large - dark green - celery like leaves

16. lozenges
Diamond shaped pieces - usually of firm vegetables
To cut into football-shaped pieces with seven equal sides and flat ends.
Dauphine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

17. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
To cut into football-shaped pieces with seven equal sides and flat ends.
Moules
Depth of flavor

18. Glacage
Browning or glazing a food - usually under a salamander or broiler
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

19. Juniper
Partially cooking a food by any cooking method.
Methode champenoise
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......
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. Fond
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
French for stock or base

21. the temperature at which a fat ignites and small flames appears on the surface of the fat
Sel Gris
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flash point

22. Black & White Peppercorns
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 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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made from a concentrated vegetable juice

23. Essence
To melt and clarify fat
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

24. diagonals
Disk shaped slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices
To cut into football-shaped pieces with seven equal sides and flat ends.

25. clams
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.
Has tall stalks and large - dark green - celery like leaves
Diamond shaped pieces - usually of firm vegetables
Palourdes

26. rondelles
Disk shaped slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Diamond shaped pieces - usually of firm vegetables
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

27. Basil
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

28. A sea salt harvested off the coast of normandy - France
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Sel Gris

29. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

30. Vinaigrette
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Small pieces with two angle-cut sides
Mouthfeel

31. French dressing
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
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
To cut into very fine pieces where uniformity of shape is not important

32. Dill
Tannins
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Marquis
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

33. Pasteurization
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 also known as wormseed or stink weed; it grows wild throughout the Americas

34. Garlic chives
Stems have a mild garlic flavor
Croquettes
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.
Depth of flavor

35. lavage
Has tall stalks and large - dark green - celery like leaves
Dauphine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Are small - dark green leaves that have a bright citrus floral aroma

36. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.

37. mussels
Moules
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.
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

38. Blanching
Includes many species & flavors (even chocolates)
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.
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

39. Parcooking
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food by any cooking method.
To cut into cubes with six equal-sized sides

40. Chutney
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 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
Diamond shaped pieces - usually of firm vegetables
Dauphine

41. Concassee
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 stock or base
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.
Peeled - seeded and diced tomato

42. tourner
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
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......

43. mint
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Huitres
Includes many species & flavors (even chocolates)

44. tuna
Thon
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

45. Complex organic compounds concentraded in the grape's skin - pits and stems
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Coquilles Saint Jacques
Tannins

46. 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
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ras el hanout

47. mustard seeds
Includes many species & flavors (even chocolates)
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Peeled - seeded and diced tomato
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.

48. 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Coquilles Saint Jacques
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. Duchesse + Pate a choux =
Dauphine
Moules
Huitres
To cut into football-shaped pieces with seven equal sides and flat ends.

50. Matignon
Coquilles Saint Jacques
Palourdes
Browning or glazing a food - usually under a salamander or broiler
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.