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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. oregano
Has tall stalks and large - dark green - celery like leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

2. crayfish
French for stock or base
Ecrevisses
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
Coquilles Saint Jacques

3. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Browning or glazing a food - usually under a salamander or broiler
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

4. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

5. lozenges
Ras el hanout
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

6. Coulis
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
To cut into pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Diamond shaped pieces - usually of firm vegetables

7. bay
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flash point
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

8. thyme
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

9. Blanching
Huitres
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.
Thon
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

10. oblique cuts
Small pieces with two angle-cut sides
Ras el hanout
Huitres
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

11. whether the dish has a broad range of flavornole
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.
Flet
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

12. Dill
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ras el hanout
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma

13. Ghee
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 cubes with six equal-sized sides
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.

14. trout
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Sel Gris
Truite

15. mint
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Includes many species & flavors (even chocolates)
Lorette

16. Pasteurization
Dauphine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Browning or glazing a food - usually under a salamander or broiler

17. Beurre Noir
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Has tall stalks and large - dark green - celery like leaves
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.

18. Baste
Stems have a mild garlic flavor
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flet

19. tuna
Palourdes
Thon
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
Ras el hanout

20. Duchesse + Pate a choux =
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.
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Dauphine

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

22. chiffonade
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To finely slice or shred leafy vegetables or herbs
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Croquettes

23. Carryover cooking
Berny
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Oval-shapes slices
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

24. Matignon
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.
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is the green leafy portion of the plant that yields seeds known as coriander

25. Render
Ras el hanout
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 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

26. Opal basil
Mollusque
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

27. 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
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......
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

28. clams
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
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.
Depth of flavor
Palourdes

29. chop
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into pieces where uniformity of shape is not important
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ecrevisses

30. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Ras el hanout
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

31. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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......
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

32. Duchesse + Tomato concassee =
Marquis
Browning or glazing a food - usually under a salamander or broiler
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
Berny

33. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Palourdes
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 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

34. Juniper
Diamond shaped pieces - usually of firm vegetables
Marquis
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 flowering herb native to the mediterane and used since ancient times

35. 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
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.
Lorette
A sauce made by adding cream to a bechamel sauce
Pickling spice

36. Cream sauce
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce
To cut into pieces where uniformity of shape is not important

37. 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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

38. peppermint
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has tall stalks and large - dark green - celery like leaves
To melt and clarify fat

39. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
To cut into football-shaped pieces with seven equal sides and flat ends.
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Disk shaped slices

40. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Oval-shapes slices
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Dauphine

41. lavage
Has tall stalks and large - dark green - celery like leaves
Is a flowering herb native to the mediterane and used since ancient times
Ras el hanout
Lorette

42. Concassee
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Peeled - seeded and diced tomato
Flash point

43. Meal
Sel Gris
To cut into pieces where uniformity of shape is not important
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Coquilles Saint Jacques

44. Vinaigrette
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.
Flet
Crustaces
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

45. mince
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 very fine pieces where uniformity of shape is not important
Stems have a mild garlic flavor
Ecrevisses

46. cardamom
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
Mouthfeel
Is also known as wormseed or stink weed; it grows wild throughout the Americas

47. Boulangere
Is a flowering herb native to the mediterane and used since ancient times
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.
Thon
Lorette

48. Emulsion
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

49. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Includes many species & flavors (even chocolates)
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

50. diagonals
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices
Huitres