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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. A sea salt harvested off the coast of normandy - France
To cut into very fine pieces where uniformity of shape is not important
Small pieces with two angle-cut sides
Truite
Sel Gris

2. flounder
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.
Flet
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Methode champenoise

3. Render
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
To melt and clarify fat
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

4. French dressing
Moules
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

5. Garlic chives
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Stems have a mild garlic flavor
A sauce made by adding cream to a bechamel sauce
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

6. rondelles
To cut into pieces where uniformity of shape is not important
Disk shaped slices
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.
Dauphine

7. lozenges
To cut into cubes with six equal-sized sides
Diamond shaped pieces - usually of firm vegetables
Berny
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

8. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has tall stalks and large - dark green - celery like leaves
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

9. lavage
Has tall stalks and large - dark green - celery like leaves
Tannins
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 by adding cream to a bechamel sauce

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

11. 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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food by any cooking method.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

12. oblique cuts
Small pieces with two angle-cut sides
Mollusque
Ecrevisses
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

13. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Palourdes
Pickling spice
Berny

14. oysters
Disk shaped slices
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.
Huitres
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

15. Glacage
Dauphine
Browning or glazing a food - usually under a salamander or broiler
Diamond shaped pieces - usually of firm vegetables
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

16. 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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

17. 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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Lorette
Croquettes

18. thyme
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
To cut into very fine pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
Stems have a mild garlic flavor

19. Baste
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Palourdes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

20. Chives
Coquilles Saint Jacques
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A leading sauce made by thickening milk with a white roux and adding seasonings

21. Cream sauce
Includes many species & flavors (even chocolates)
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made by adding cream to a bechamel sauce
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.

22. Parboiling
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 sauce made from a concentrated vegetable juice

23. trout
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
To cut into very fine pieces where uniformity of shape is not important
Truite
Disk shaped slices

24. Opal basil
Marquis
Are small - dark green leaves that have a bright citrus floral aroma
Berny
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

25. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a flowering herb native to the mediterane and used since ancient times
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
Lorette

26. Coulis
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Partially cooking a food by any cooking method.
Has tall stalks and large - dark green - celery like leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

27. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Thon
Mouthfeel

28. Ghee
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 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
Flet
Includes many species & flavors (even chocolates)

29. Fond
French for stock or base
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
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

30. tarragon
Lorette
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.
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 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.

31. Black & White Peppercorns
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
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

32. Chutney
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
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 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.
A sauce made from a concentrated vegetable juice

33. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Dauphine
Methode champenoise
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

34. Sage
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into cubes with six equal-sized sides
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......

35. crayfish
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Ecrevisses
A leading sauce made by thickening milk with a white roux and adding seasonings
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

36. tuna
A sauce made by adding cream to a bechamel sauce
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.
Croquettes
Thon

37. mustard seeds
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into very fine pieces where uniformity of shape is not important
Marquis
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

38. Gravy
Mollusque
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

39. scallops
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 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
Coquilles Saint Jacques
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.

40. mince
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.
To cut into very fine pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables

41. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Tannins
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 cut into very fine pieces where uniformity of shape is not important
Berny

42. Duchesse + Pate a choux =
Ecrevisses
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is the green leafy portion of the plant that yields seeds known as coriander
Dauphine

43. Chervil
Oval-shapes slices
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

44. marjoram
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.
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a flowering herb native to the mediterane and used since ancient times

45. whether the dish has a broad range of flavornole
Depth of flavor
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.
French for stock or base
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

46. chiffonade
Stems have a mild garlic flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To finely slice or shred leafy vegetables or herbs
To melt and clarify fat

47. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

48. Muesli
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Tannins
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

49. dice
To cut into cubes with six equal-sized sides
Sel Gris
Is a flowering herb native to the mediterane and used since ancient times
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

50. 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.
Stems have a mild garlic flavor
Depth of flavor
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