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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
Dauphine
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......
Ras el hanout

2. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
A leading sauce made by thickening milk with a white roux and adding seasonings
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.
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

3. Vinaigrette
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Sel Gris
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

4. Boulangere
To melt and clarify fat
Partially cooking a food by any cooking method.
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

5. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Methode champenoise
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

6. Parsley
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Small pieces with two angle-cut sides

7. Muesli
Mouthfeel
A sauce made by adding cream to a bechamel sauce
Dauphine
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

8. lozenges
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Diamond shaped pieces - usually of firm vegetables
Flet

9. crayfish
Ecrevisses
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.
To cut into cubes with six equal-sized sides
Depth of flavor

10. Meal
Oval-shapes slices
Sel Gris
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

11. Beurre Noir
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

12. tuna
Thon
Palourdes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Coquilles Saint Jacques

13. Ghee
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

14. Rosemary
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.
Browning or glazing a food - usually under a salamander or broiler
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Includes many species & flavors (even chocolates)

15. Shocking
Partially cooking a food by any cooking method.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
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

16. savory
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Palourdes
Mollusque
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

17. butterfly
Methode champenoise
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.

18. 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
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
Includes many species & flavors (even chocolates)
Has thin - stiff - pointed leaves and a sharper flavor and aroma

19. mint
Croquettes
Flet
Includes many species & flavors (even chocolates)
Palourdes

20. 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.
Mollusque
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flash point

21. Juniper
Dauphine
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
Crustaces

22. 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 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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

23. mollusks
To finely slice or shred leafy vegetables or herbs
Disk shaped slices
Includes many species & flavors (even chocolates)
Mollusque

24. dice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into cubes with six equal-sized sides
Oval-shapes slices
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

25. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Ecrevisses
Huitres

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

27. Parcooking
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food by any cooking method.

28. oregano
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
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
Croquettes

29. Chives
To melt and clarify fat
French for stock or base
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

30. A sea salt harvested off the coast of normandy - France
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides
Sel Gris

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

32. Complex organic compounds concentraded in the grape's skin - pits and stems
Pickling spice
Tannins
Mollusque
Thon

33. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
Lorette
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.
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

34. Epazote
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
Oval-shapes slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas

35. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

36. curry leaves
Has tall stalks and large - dark green - celery like leaves
Palourdes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. Blanching
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made from a concentrated vegetable juice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.

38. lavage
Huitres
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
Disk shaped slices
Has tall stalks and large - dark green - celery like leaves

39. Chervil
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 leading sauce made by thickening milk with a white roux and adding seasonings
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Oval-shapes slices

40. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
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

41. 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
Diamond shaped pieces - usually of firm vegetables
A sauce made from a concentrated vegetable juice
Ras el hanout
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. lemongrass
Includes many species & flavors (even chocolates)
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Mouthfeel

43. Cream sauce
Methode champenoise
A sauce made by adding cream to a bechamel sauce
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

44. Parboiling
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To finely slice or shred leafy vegetables or herbs

45. Emulsion
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Dauphine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

46. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Coquilles Saint Jacques

47. mince
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
To cut into very fine pieces where uniformity of shape is not important
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. Duchesse + Pate a choux =
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......
Croquettes
Dauphine
Berny

49. 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
A leading sauce made by thickening milk with a white roux and adding seasonings
Pickling spice
Croquettes

50. chop
Ecrevisses
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.
To cut into pieces where uniformity of shape is not important