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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. lavage
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.
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
Has tall stalks and large - dark green - celery like leaves

2. Glacage
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Pickling spice
Browning or glazing a food - usually under a salamander or broiler

3. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Are small - dark green leaves that have a bright citrus floral aroma

4. lime leaves
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.
Has tall stalks and large - dark green - celery like leaves
Moules
Are small - dark green leaves that have a bright citrus floral aroma

5. crayfish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flet
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Ecrevisses

6. Chutney
Berny
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

7. 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
Pickling spice
To melt and clarify fat
Dauphine
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.

8. curry leaves
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

9. Epazote
Croquettes
Peeled - seeded and diced tomato
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Stems have a mild garlic flavor

10. butterfly
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
Has tall stalks and large - dark green - celery like leaves

11. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 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
Croquettes

12. French dressing
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
Thon
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

13. A sea salt harvested off the coast of normandy - France
Lorette
Sel Gris
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat

14. thyme
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Small pieces with two angle-cut sides

15. Concassee
Peeled - seeded and diced tomato
To melt and clarify fat
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

16. peppermint
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
Palourdes
Has thin - stiff - pointed leaves and a sharper flavor and aroma

17. Parisienne
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 finely slice or shred leafy vegetables or herbs
Ras el hanout
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

18. Complex organic compounds concentraded in the grape's skin - pits and stems
Pickling spice
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.
Truite

19. Degrease
Depth of flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Truite

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

21. Opal basil
To cut into football-shaped pieces with seven equal sides and flat ends.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

22. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

23. 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.
To finely slice or shred leafy vegetables or herbs
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

24. mince
To cut into very fine pieces where uniformity of shape is not important
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

25. Beurre Noir
Croquettes
Lorette
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.

26. Ghee
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.
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

27. Cream sauce
To cut into football-shaped pieces with seven equal sides and flat ends.
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 by adding cream to a bechamel sauce
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

28. Emulsion
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
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made from a concentrated vegetable juice

29. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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
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 the green leafy portion of the plant that yields seeds known as coriander

30. mollusks
Mollusque
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.
Sel Gris
Ecrevisses

31. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

32. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flet
Ecrevisses

33. Parboiling
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Palourdes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

34. mustard seeds
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
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

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

36. trout
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.
Flet
Truite
Crustaces

37. Vinaigrette
To finely slice or shred leafy vegetables or herbs
Palourdes
Pickling spice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

38. Essence
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 sauce made from a concentrated vegetable juice
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 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. Pasteurization
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
To finely slice or shred leafy vegetables or herbs
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

40. chop
To cut into pieces where uniformity of shape is not important
Disk shaped slices
Flet
Moules

41. Shocking
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.
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 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.

42. tuna
Flet
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
To melt and clarify fat

43. Parsley
Croquettes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

44. crustaceans
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Crustaces
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......
Croquettes

45. Basil
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.
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 leading sauce made by thickening milk with a white roux and adding seasonings
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

46. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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 football-shaped pieces with seven equal sides and flat ends.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

47. Carryover cooking
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Small pieces with two angle-cut 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.

48. bay
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

49. dice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into cubes with six equal-sized sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

50. chiffonade
Palourdes
Berny
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To finely slice or shred leafy vegetables or herbs