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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. Baste
Has tall stalks and large - dark green - celery like leaves
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
Mollusque
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

2. dice
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Dauphine
To cut into cubes with six equal-sized sides
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

3. bechamel
Croquettes
A leading sauce made by thickening milk with a white roux and adding seasonings
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Are small - dark green leaves that have a bright citrus floral aroma

4. Cream sauce
A sauce made by adding cream to a bechamel sauce
French for stock or base
Truite
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

5. Boulangere
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
Palourdes

6. Black & White Peppercorns
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
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
French for stock or base
Oval-shapes slices

7. 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.
Depth of flavor
Crustaces
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

8. 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
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.
Is the green leafy portion of the plant that yields seeds known as coriander
Ras el hanout
Mouthfeel

9. oblique cuts
Thon
Small pieces with two angle-cut sides
Crustaces
Is also known as wormseed or stink weed; it grows wild throughout the Americas

10. Rosemary
Croquettes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Pickling spice
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

11. Duchesse + Tomato concassee =
Marquis
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

13. Parcooking
Peeled - seeded and diced tomato
A sauce made from a concentrated vegetable juice
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
Partially cooking a food by any cooking method.

14. 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
Browning or glazing a food - usually under a salamander or broiler
Palourdes

15. Ghee
Small pieces with two angle-cut sides
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 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

16. Epazote
Is the green leafy portion of the plant that yields seeds known as coriander
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 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 also known as wormseed or stink weed; it grows wild throughout the Americas

17. Opal basil
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
Pickling spice
Depth of flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

18. Juniper
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......
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

19. tourner
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
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

20. Garlic chives
To cut into football-shaped pieces with seven equal sides and flat ends.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
Stems have a mild garlic flavor

21. Glacage
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat
Mollusque

22. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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
Mollusque
Stems have a mild garlic flavor

23. mince
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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......

24. rondelles
Stems have a mild garlic flavor
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

25. lavage
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice

26. Complex organic compounds concentraded in the grape's skin - pits and stems
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Tannins
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Sel Gris

27. bay
Includes many species & flavors (even chocolates)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
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

28. chop
Browning or glazing a food - usually under a salamander or broiler
Partially cooking a food by any cooking method.
To cut into pieces where uniformity of shape is not important
Has thin - stiff - pointed leaves and a sharper flavor and aroma

29. trout
French for stock or base
Ecrevisses
Truite
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

30. mustard seeds
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Moules

31. Coulis
To cut into football-shaped pieces with seven equal sides and flat ends.
Crustaces
Marquis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

32. tarragon
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.
Berny
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

33. Chives
Lorette
Stems have a mild garlic flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into football-shaped pieces with seven equal sides and flat ends.

34. tuna
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
Includes many species & flavors (even chocolates)
Has tall stalks and large - dark green - celery like leaves

35. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Browning or glazing a food - usually under a salamander or broiler
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
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

36. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Mouthfeel
Mollusque
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise

37. A sea salt harvested off the coast of normandy - France
Sel Gris
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Includes many species & flavors (even chocolates)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

38. crayfish
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
Ecrevisses
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

39. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Oval-shapes slices

40. Chervil
A sauce made by adding cream to a bechamel sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Coquilles Saint Jacques

41. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
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
Mouthfeel
Partially cooking a food by any cooking method.

42. Duchesse + Pate a choux =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Depth of flavor
Dauphine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

43. crustaceans
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Crustaces

44. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

45. oysters
Crustaces
Peeled - seeded and diced tomato
Is the green leafy portion of the plant that yields seeds known as coriander
Huitres

46. Pasteurization
A leading sauce made by thickening milk with a white roux and adding seasonings
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 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

47. 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
Marquis
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Coquilles Saint Jacques

48. lavender
To cut into pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

49. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
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
Tannins

50. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Methode champenoise