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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. curry 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

2. mustard seeds
Croquettes
Oval-shapes slices
Are small - dark green leaves that have a bright citrus floral aroma
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

3. lozenges
Diamond shaped pieces - usually of firm vegetables
To cut into very fine pieces where uniformity of shape is not important
Mollusque
Lorette

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

5. Gravy
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
Flet
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

6. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Browning or glazing a food - usually under a salamander or broiler
French for stock or base
To cut into very fine pieces where uniformity of shape is not important

7. Fond
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
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.

8. Black & White Peppercorns
French for stock or base
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
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.
Truite

9. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
French for stock or base

10. Duchesse + Pate a choux =
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into very fine pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Dauphine

11. tourner
Flash point
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

12. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Mollusque
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

13. Basil
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 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
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.

14. Blanching
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
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
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.
Pickling spice

15. Opal basil
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.
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

16. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To melt and clarify fat
Mouthfeel
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

17. Epazote
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
French for stock or base
To cut into pieces where uniformity of shape is not important

18. Ghee
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
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
Crustaces

19. tarragon
Flet
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
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

20. Rosemary
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

21. trout
Truite
Lorette
Peeled - seeded and diced tomato
Ecrevisses

22. clams
A sauce made by adding cream to a bechamel sauce
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To finely slice or shred leafy vegetables or herbs
Palourdes

23. Chutney
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.
Crustaces
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
Lorette

24. French dressing
Tannins
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
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

25. Matignon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
French for stock or base
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.
Palourdes

26. Juniper
Mouthfeel
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.
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

27. mussels
To finely slice or shred leafy vegetables or herbs
Huitres
Moules
Methode champenoise

28. Coulis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Includes many species & flavors (even chocolates)

29. 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
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 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

30. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a flowering herb native to the mediterane and used since ancient times
To cut into cubes with six equal-sized sides

31. Beurre Noir
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flash point
French for stock or base
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.

32. Concassee
Peeled - seeded and diced tomato
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Diamond shaped pieces - usually of firm vegetables

33. Emulsion
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
To finely slice or shred leafy vegetables or herbs
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

34. mince
To cut into very fine pieces where uniformity of shape is not important
Mollusque
Thon
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

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

36. scallops
Coquilles Saint Jacques
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
Huitres
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

37. Essence
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
A sauce made from a concentrated vegetable juice
Pickling spice

38. chiffonade
To finely slice or shred leafy vegetables or herbs
Ecrevisses
Peeled - seeded and diced tomato
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

39. butterfly
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into football-shaped pieces with seven equal sides and flat ends.
Flet

40. peppermint
Pickling spice
Has thin - stiff - pointed leaves and a sharper flavor and aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

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
Ras el hanout
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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

42. thyme
Partially cooking a food by any cooking method.
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 stock or base
Tannins

43. Recovery time
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 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 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

44. Sage
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

45. lavage
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

46. mollusks
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.
Mollusque
Croquettes

47. Vinaigrette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mollusque
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

48. lime leaves
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

49. dice
To cut into cubes with six equal-sized sides
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......
Dauphine

50. Boulangere
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Diamond shaped pieces - usually of firm vegetables
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
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.