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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. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made by adding cream to a bechamel sauce
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma

2. scallops
To cut into very fine pieces where uniformity of shape is not important
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

3. Juniper
Pickling spice
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......
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

4. Essence
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
A sauce made from a concentrated vegetable juice
Has tall stalks and large - dark green - celery like leaves

5. Garlic chives
Stems have a mild garlic flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Moules
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

6. lavender
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
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Oval-shapes slices

7. butterfly
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

8. mince
To cut into very fine pieces where uniformity of shape is not important
Stems have a mild garlic flavor
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

9. Epazote
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.
Depth of flavor
Mouthfeel
Is also known as wormseed or stink weed; it grows wild throughout the Americas

10. oysters
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Huitres
Palourdes
Includes many species & flavors (even chocolates)

11. French dressing
Croquettes
Coquilles Saint Jacques
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

12. Duchesse + Tomato concassee =
French for stock or base
Ras el hanout
Marquis
Browning or glazing a food - usually under a salamander or broiler

13. savory
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.
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A leading sauce made by thickening milk with a white roux and adding seasonings

14. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flash point

15. Cream sauce
Mollusque
Ras el hanout
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.

16. Recovery time
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
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.
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.
Berny

17. 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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Palourdes
Ras el hanout
Mouthfeel

18. bay
Huitres
Thon
Mouthfeel
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

19. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Mouthfeel
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 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

20. thyme
To finely slice or shred leafy vegetables or herbs
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
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

21. Chervil
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Mouthfeel
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

22. Glacage
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Browning or glazing a food - usually under a salamander or broiler
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Tannins

23. Shocking
Small pieces with two angle-cut sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

24. Carryover cooking
Coquilles Saint Jacques
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.
Partially cooking a food by any cooking method.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

25. mint
Browning or glazing a food - usually under a salamander or broiler
Includes many species & flavors (even chocolates)
Methode champenoise
Truite

26. Muesli
Is the green leafy portion of the plant that yields seeds known as coriander
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 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)

27. 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
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.
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from a concentrated vegetable juice

28. A sea salt harvested off the coast of normandy - France
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Lorette
Thon

29. Duchesse + Shaping + Breading + Deep-frying =
Methode champenoise
Croquettes
Thon
Lorette

30. Ghee
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
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 thin - stiff - pointed leaves and a sharper flavor and aroma

31. clams
Huitres
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Palourdes
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

32. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Croquettes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Palourdes
Lorette

33. tuna
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Thon
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.
A sauce made by adding cream to a bechamel sauce

34. Baste
Berny
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Disk shaped 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

35. dice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Truite
To cut into cubes with six equal-sized sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

36. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
Huitres
Marquis

37. peppermint
To cut into cubes with six equal-sized sides
Oval-shapes slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma

38. Vinaigrette
Ras el hanout
To cut into pieces where uniformity of shape is not important
To cut into cubes with six equal-sized sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

39. Matignon
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
To finely slice or shred leafy vegetables or herbs

40. mussels
Moules
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 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.
Marquis

41. lavage
Has tall stalks and large - dark green - celery like leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce
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.

42. Rosemary
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Depth of flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Thon

43. Meal
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

44. bechamel
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a flowering herb native to the mediterane and used since ancient times

45. Fennel
Coquilles Saint Jacques
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Pickling spice

46. Opal basil
Is the green leafy portion of the plant that yields seeds known as coriander
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

47. lozenges
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Diamond shaped pieces - usually of firm vegetables

48. Duchesse + Pate a choux =
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Palourdes
Dauphine
Croquettes

49. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Tannins
Ras el hanout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

50. trout
Truite
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Coquilles Saint Jacques