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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. chiffonade
Thon
To finely slice or shred leafy vegetables or herbs
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ecrevisses

2. Duchesse + Pate a choux =
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Dauphine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

3. Cream sauce
Flash point
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made by adding cream to a bechamel sauce

4. Garlic chives
A leading sauce made by thickening milk with a white roux and adding seasonings
Stems have a mild garlic flavor
Lorette
Methode champenoise

5. Duchesse + Tomato concassee =
Marquis
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

6. Matignon
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 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
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.

7. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

8. Shocking
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
Dauphine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into cubes with six equal-sized sides

9. Vinaigrette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

10. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Moules
Mouthfeel
To melt and clarify fat
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

11. flounder
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
Pickling spice
Flet
To melt and clarify fat

12. Rosemary
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

13. crayfish
To melt and clarify fat
Are small - dark green leaves that have a bright citrus floral aroma
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ecrevisses

14. Parsley
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
Small pieces with two angle-cut sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Disk shaped slices

15. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mouthfeel
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

16. mint
Pickling spice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

17. Blanching
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 thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Browning or glazing a food - usually under a salamander or broiler

18. peppermint
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette

19. mollusks
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into football-shaped pieces with seven equal sides and flat ends.
Mollusque
Truite

20. whether the dish has a broad range of flavornole
Depth of flavor
Mouthfeel
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made from a concentrated vegetable juice

21. Glacage
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
Browning or glazing a food - usually under a salamander or broiler
To cut into football-shaped pieces with seven equal sides and flat ends.
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. crustaceans
Crustaces
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout

23. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine
A leading sauce made by thickening milk with a white roux and adding seasonings

24. lozenges
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Diamond shaped pieces - usually of firm vegetables
To cut into football-shaped pieces with seven equal sides and flat ends.

25. 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.
To cut into very fine pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce
Croquettes

26. dice
A leading sauce made by thickening milk with a white roux and adding seasonings
Methode champenoise
Croquettes
To cut into cubes with six equal-sized sides

27. Basil
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Marquis

28. Sage
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

29. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Mouthfeel
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

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

31. French dressing
Flet
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
Truite
Thon

32. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Are small - dark green leaves that have a bright citrus floral aroma
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 flowering herb native to the mediterane and used since ancient times

33. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Flet
Partially cooking a food by any cooking method.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

34. Opal basil
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ras el hanout
Disk shaped slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

35. rondelles
Disk shaped slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Diamond shaped pieces - usually of firm vegetables
Ecrevisses

36. thyme
Is the green leafy portion of the plant that yields seeds known as coriander
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 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

37. oblique cuts
Tannins
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
Methode champenoise
Small pieces with two angle-cut sides

38. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

39. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Huitres
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

40. clams
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Oval-shapes slices

41. Duchesse + Shaping + Breading + Deep-frying =
Marquis
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
Croquettes

42. lavender
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
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

43. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

44. trout
A sauce made from a concentrated vegetable juice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Truite

45. Pasteurization
Are small - dark green leaves that have a bright citrus floral aroma
Dauphine
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

46. chop
Croquettes
To cut into pieces where uniformity of shape is not important
Sel Gris
To finely slice or shred leafy vegetables or herbs

47. Recovery time
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To melt and clarify fat
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.
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.

48. Dill
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
Coquilles Saint Jacques
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Lorette

49. Concassee
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......
Moules
Peeled - seeded and diced tomato

50. bay
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Diamond shaped pieces - usually of firm vegetables
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.