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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. Garlic chives
Stems have a mild garlic flavor
Croquettes
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......
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

2. French dressing
To cut into very fine pieces where uniformity of shape is not important
Small pieces with two angle-cut sides
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
Moules

3. A sea salt harvested off the coast of normandy - France
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Sel Gris
Thon

4. Cream sauce
Partially cooking a food by any cooking method.
Browning or glazing a food - usually under a salamander or broiler
A sauce made by adding cream to a bechamel sauce
Ras el hanout

5. Chervil
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mollusque
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Tannins

6. crustaceans
To cut into football-shaped pieces with seven equal sides and flat ends.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Crustaces
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

7. Fennel
Marquis
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
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.

8. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

9. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Berny

10. rondelles
Disk shaped slices
Thon
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

11. Render
Methode champenoise
To melt and clarify fat
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

12. butterfly
Disk shaped slices
Browning or glazing a food - usually under a salamander or broiler
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis

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

14. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

15. Ghee
Croquettes
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.
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

16. Duchesse + Shaping + Breading + Deep-frying =
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Croquettes

17. Concassee
Browning or glazing a food - usually under a salamander or broiler
Flet
Peeled - seeded and diced tomato
Methode champenoise

18. mint
Depth of flavor
Flet
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

19. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Stems have a mild garlic flavor
To melt and clarify fat
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. mussels
Flet
Moules
Small pieces with two angle-cut sides
Ecrevisses

21. tourner
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Tannins
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into football-shaped pieces with seven equal sides and flat ends.

22. Gravy
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

23. lemongrass
Berny
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules
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

24. oysters
Is the green leafy portion of the plant that yields seeds known as coriander
Dauphine
Huitres
Sel Gris

25. oblique cuts
Small pieces with two angle-cut sides
Diamond shaped pieces - usually of firm vegetables
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.
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

26. clams
A leading sauce made by thickening milk with a white roux and adding seasonings
Palourdes
Partially cooking a food by any cooking method.
Truite

27. Vinaigrette
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

28. 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
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
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.
Ras el hanout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

29. 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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Is the green leafy portion of the plant that yields seeds known as coriander
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

30. Essence
A sauce made from a concentrated vegetable juice
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

31. Baste
Browning or glazing a food - usually under a salamander or broiler
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
Lorette
A sauce made by adding cream to a bechamel sauce

32. mince
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
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato

33. trout
Truite
Flash point
Are small - dark green leaves that have a bright citrus floral aroma
Is the green leafy portion of the plant that yields seeds known as coriander

34. tuna
Thon
Berny
A leading sauce made by thickening milk with a white roux and adding seasonings
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.

35. Blanching
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

36. Parboiling
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......
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flash point

37. lime leaves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Dauphine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Are small - dark green leaves that have a bright citrus floral aroma

38. mollusks
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
Mollusque
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

39. whether the dish has a broad range of flavornole
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Sel Gris
Depth of flavor

40. Wasabi
Flash point
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

41. Shocking
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Peeled - seeded and diced tomato

42. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To finely slice or shred leafy vegetables or herbs
Methode champenoise
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

43. Duchesse + Tomato concassee =
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
Marquis
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Dauphine

44. Parsley
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 cut into cubes with six equal-sized sides

45. dice
To cut into cubes with six equal-sized sides
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
Pickling spice
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.

46. thyme
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 sauce made by adding cream to a bechamel sauce
To cut into cubes with six equal-sized sides
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

47. Chives
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
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

48. diagonals
Oval-shapes slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Partially cooking a food by any cooking method.
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

49. tarragon
To cut into cubes with six equal-sized sides
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
French for stock or base
Crustaces

50. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made by adding cream to a bechamel sauce
Is also known as wormseed or stink weed; it grows wild throughout the Americas