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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. thyme
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
Mouthfeel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

2. Render
A sauce made by adding cream to a bechamel 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.
Disk shaped slices
To melt and clarify fat

3. Fennel
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat
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

4. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
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

5. bechamel
A sauce made from a concentrated vegetable juice
A leading sauce made by thickening milk with a white roux and adding seasonings
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Berny

6. scallops
Coquilles Saint Jacques
French for stock or base
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

7. lemongrass
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Small pieces with two angle-cut sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

8. Carryover cooking
Dauphine
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
Croquettes

9. lavage
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 tall stalks and large - dark green - celery like leaves
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
A sauce made by adding cream to a bechamel sauce

10. chop
Small pieces with two angle-cut sides
To cut into pieces where uniformity of shape is not important
Sel Gris
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

11. Chervil
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
Mollusque
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

12. Pasteurization
To cut into cubes with six equal-sized sides
Palourdes
Lorette
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

13. Cilantro
Pickling spice
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is the green leafy portion of the plant that yields seeds known as coriander

14. peppermint
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 thin - stiff - pointed leaves and a sharper flavor and aroma
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.

15. Cream 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.
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).
A sauce made by adding cream to a bechamel sauce

16. Duchesse + Pate a choux =
Dauphine
Croquettes
Moules
Disk shaped slices

17. mollusks
Mouthfeel
Browning or glazing a food - usually under a salamander or broiler
Mollusque
To melt and clarify fat

18. 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 cut into pieces where uniformity of shape is not important
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ras el hanout

19. Juniper
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 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
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......
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

20. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made by adding cream to a bechamel sauce
Are small - dark green leaves that have a bright citrus floral aroma
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

21. oblique cuts
Pickling spice
Small pieces with two angle-cut sides
Tannins
Is also known as wormseed or stink weed; it grows wild throughout the Americas

22. 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
Diamond shaped pieces - usually of firm vegetables
Mouthfeel
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

23. Black & White Peppercorns
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Dauphine
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

24. oregano
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a flowering herb native to the mediterane and used since ancient times

25. the temperature at which a fat ignites and small flames appears on the surface of the fat
Disk shaped slices
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

26. crayfish
Coquilles Saint Jacques
Truite
A sauce made by adding cream to a bechamel sauce
Ecrevisses

27. rondelles
Pickling spice
Browning or glazing a food - usually under a salamander or broiler
Berny
Disk shaped slices

28. lozenges
Oval-shapes slices
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Diamond shaped pieces - usually of firm vegetables

29. Parcooking
Partially cooking a food by any cooking method.
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.
Mouthfeel
A sauce made from a concentrated vegetable juice

30. Beurre Noir
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Tannins
Palourdes

31. Recovery time
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.
French for stock or base
Ras el hanout

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

33. Chutney
To melt and clarify fat
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 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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

34. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ras el hanout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

35. lime leaves
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.
Are small - dark green leaves that have a bright citrus floral aroma
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. Garlic chives
Huitres
Stems have a mild garlic flavor
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
Partially cooking a food by any cooking method.

37. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
Berny
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

38. Sage
Is the green leafy portion of the plant that yields seeds known as coriander
French for stock or base
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Browning or glazing a food - usually under a salamander or broiler

39. Ghee
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
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
Peeled - seeded and diced tomato
Ecrevisses

40. Baste
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 sauce made from a concentrated vegetable juice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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

41. Essence
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Thon
A sauce made from a concentrated vegetable juice

42. Shocking
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 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
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 leading sauce made by thickening milk with a white roux and adding seasonings

43. tarragon
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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
Oval-shapes slices

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

45. tuna
Huitres
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
To finely slice or shred leafy vegetables or herbs

46. whether the dish has a broad range of flavornole
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 very fine pieces where uniformity of shape is not important
Depth of flavor
Tannins

47. French dressing
To cut into very fine pieces where uniformity of shape is not important
Crustaces
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 melt and clarify fat

48. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

49. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A leading sauce made by thickening milk with a white roux and adding seasonings

50. Opal basil
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 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 cubes with six equal-sized sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish