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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. scallops
Are small - dark green leaves that have a bright citrus floral aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Sel Gris
Coquilles Saint Jacques

2. Baste
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
To cut into cubes with six equal-sized sides
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
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

3. diagonals
Oval-shapes slices
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.
Palourdes

4. Wasabi
Berny
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Croquettes

5. dice
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 cut into cubes with six equal-sized sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

6. flounder
Disk shaped slices
Flet
Flash point
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.

7. Coulis
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
Berny

8. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Lorette

9. oysters
Marquis
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Huitres
Are small - dark green leaves that have a bright citrus floral aroma

10. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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
Oval-shapes slices
Is a flowering herb native to the mediterane and used since ancient times

11. Complex organic compounds concentraded in the grape's skin - pits and stems
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Tannins
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

12. cardamom
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
Huitres
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

13. mussels
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules
Are small - dark green leaves that have a bright citrus floral aroma
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

14. A sea salt harvested off the coast of normandy - France
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 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 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
Sel Gris

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

16. chiffonade
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a flowering herb native to the mediterane and used since ancient times
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

17. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Diamond shaped pieces - usually of firm vegetables
Mouthfeel
To cut into very fine pieces where uniformity of shape is not important
Disk shaped slices

18. tourner
To cut into cubes with six equal-sized sides
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Crustaces

19. marjoram
Depth of flavor
Is a flowering herb native to the mediterane and used since ancient times
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 cubes with six equal-sized sides

20. tarragon
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
Truite
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.

21. Essence
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 a concentrated vegetable juice
Huitres
Are small - dark green leaves that have a bright citrus floral aroma

22. Degrease
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

23. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Disk shaped slices
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......
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

24. oblique cuts
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Small pieces with two angle-cut sides
To cut into cubes with six equal-sized sides

25. Blanching
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.
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.
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

26. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Methode champenoise
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

27. Basil
To melt and clarify fat
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

28. lime leaves
Mouthfeel
Are small - dark green leaves that have a bright citrus floral aroma
Marquis
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

29. thyme
A sauce made from a concentrated vegetable juice
Small pieces with two angle-cut sides
Lorette
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

30. crustaceans
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has thin - stiff - pointed leaves and a sharper flavor and aroma

31. 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
Mouthfeel
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Pickling spice
Browning or glazing a food - usually under a salamander or broiler

32. chop
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into pieces where uniformity of shape is not important
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 also known as wormseed or stink weed; it grows wild throughout the Americas

33. Concassee
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Peeled - seeded and diced tomato
Sel Gris
Moules

34. Dill
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Includes many species & flavors (even chocolates)

35. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Huitres
Is the green leafy portion of the plant that yields seeds known as coriander
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

37. lemongrass
To cut into cubes with six equal-sized sides
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

38. lavage
Has tall stalks and large - dark green - celery like leaves
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 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
Depth of flavor

39. butterfly
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
Sel Gris
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

40. 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Disk shaped slices

41. Rosemary
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 cut into cubes with six equal-sized sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Small pieces with two angle-cut sides

42. Parisienne
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.
Diamond shaped pieces - usually of firm vegetables
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

43. clams
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Palourdes
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.
Disk shaped slices

44. mince
To cut into very fine pieces where uniformity of shape is not important
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 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 leading sauce made by thickening milk with a white roux and adding seasonings

45. Juniper
Mollusque
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ras el hanout
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......

46. Recovery time
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.
Browning or glazing a food - usually under a salamander or broiler
Lorette
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

47. mollusks
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
Moules

48. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Croquettes
Includes many species & flavors (even chocolates)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

49. Duchesse + Tomato concassee =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
Lorette
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

50. trout
Truite
Palourdes
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.
Ras el hanout