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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. Shocking
Sel Gris
A leading sauce made by thickening milk with a white roux and adding seasonings
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 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.

2. Emulsion
Ras el hanout
Depth of flavor
Crustaces
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

3. crustaceans
Is the green leafy portion of the plant that yields seeds known as coriander
Crustaces
Palourdes
Methode champenoise

4. Duchesse + Shaping + Breading + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
To finely slice or shred leafy vegetables or herbs

5. Garlic chives
Tannins
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
A sauce made by adding cream to a bechamel sauce
Stems have a mild garlic flavor

6. Dill
Sel Gris
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

7. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables

8. scallops
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

9. savory
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
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

10. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ecrevisses
A leading sauce made by thickening milk with a white roux and adding seasonings
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

11. mint
Includes many species & flavors (even chocolates)
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Croquettes
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

12. Fennel
Crustaces
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

13. tarragon
To cut into cubes with six equal-sized sides
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
Diamond shaped pieces - usually of firm vegetables
To cut into very fine pieces where uniformity of shape is not important

14. Boulangere
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
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
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. mollusks
Is a flowering herb native to the mediterane and used since ancient times
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
Mollusque

16. Concassee
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.
Methode champenoise
Peeled - seeded and diced tomato
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

17. Meal
To finely slice or shred leafy vegetables or herbs
Methode champenoise
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Crustaces

18. 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
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Includes many species & flavors (even chocolates)

19. Chervil
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Moules
To finely slice or shred leafy vegetables or herbs

20. dice
To cut into cubes with six equal-sized sides
Tannins
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

21. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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......

22. 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
Oval-shapes 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.

23. Complex organic compounds concentraded in the grape's skin - pits and stems
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Tannins
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

24. marjoram
Includes many species & flavors (even chocolates)
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 a flowering herb native to the mediterane and used since ancient times
Diamond shaped pieces - usually of firm vegetables

25. 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.
Has tall stalks and large - dark green - celery like leaves
Lorette
Methode champenoise

26. 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.
Browning or glazing a food - usually under a salamander or broiler
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
Small pieces with two angle-cut sides

27. Carryover cooking
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 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.

28. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

29. Fond
French for stock or base
Peeled - seeded and diced tomato
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.

30. lemongrass
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.
Small pieces with two angle-cut sides
Ras el hanout
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

31. Parisienne
Pickling spice
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres

32. Baste
A sauce made from a concentrated vegetable juice
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
Croquettes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

33. Black & White Peppercorns
A sauce made from a concentrated vegetable juice
Disk shaped 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
Oval-shapes slices

34. Chives
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

35. tuna
Thon
Croquettes
Crustaces
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. Glacage
A sauce made from a concentrated vegetable juice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Browning or glazing a food - usually under a salamander or broiler
Pickling spice

37. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Truite
Mouthfeel
Are small - dark green leaves that have a bright citrus floral aroma

38. bechamel
To cut into very fine pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

39. Basil
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into very fine pieces where uniformity of shape is not important
To finely slice or shred leafy vegetables or herbs

40. lavage
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
French for stock or base
To finely slice or shred leafy vegetables or herbs
Has tall stalks and large - dark green - celery like leaves

41. clams
Palourdes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

42. Duchesse + Tomato concassee =
Marquis
Tannins
Peeled - seeded and diced tomato
Is also known as wormseed or stink weed; it grows wild throughout the Americas

43. Wasabi
To cut into pieces where uniformity of shape is not important
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.
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

44. Blanching
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
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.
Mollusque
Partially cooking a food by any cooking method.

45. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Huitres
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
Disk shaped slices

46. Render
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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 melt and clarify fat

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

48. Cream sauce
A sauce made by adding cream to a bechamel sauce
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
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.
To melt and clarify fat

49. Recovery time
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Small pieces with two angle-cut sides

50. the temperature at which a fat ignites and small flames appears on the surface of the fat
Mouthfeel
Sel Gris
Flash point
Are small - dark green leaves that have a bright citrus floral aroma