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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. Duchesse + Chopped truffles + Almond coating + Deep-frying =
A sauce made by adding cream to a bechamel sauce
Is the green leafy portion of the plant that yields seeds known as coriander
Berny
Marquis

2. oysters
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Includes many species & flavors (even chocolates)
Huitres
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

3. Complex organic compounds concentraded in the grape's skin - pits and stems
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Tannins

4. Ghee
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
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic 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

5. Glacage
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 finely slice or shred leafy vegetables or herbs
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

6. Cilantro
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
Is the green leafy portion of the plant that yields seeds known as coriander
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves

7. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flash point
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

8. Matignon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Sel Gris
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.

9. 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)
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

10. Duchesse + Tomato concassee =
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Marquis

11. Chutney
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

12. Pasteurization
French for stock or base
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A leading sauce made by thickening milk with a white roux and adding seasonings
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

13. chiffonade
Includes many species & flavors (even chocolates)
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs
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.

14. trout
Moules
To cut into football-shaped pieces with seven equal sides and flat ends.
Truite
Depth of flavor

15. the temperature at which a fat ignites and small flames appears on the surface of the fat
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flash point
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

16. Parisienne
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 the green leafy portion of the plant that yields seeds known as coriander
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......
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

17. Gravy
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.
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.

18. bechamel
To cut into very fine pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

19. mince
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important
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 pieces where uniformity of shape is not important

20. Juniper
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......
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
(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)

21. Garlic chives
Stems have a mild garlic flavor
Small pieces with two angle-cut sides
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.
Peeled - seeded and diced tomato

22. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Moules
Has tall stalks and large - dark green - celery like leaves
Ras el hanout

23. clams
Berny
Palourdes
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 the green leafy portion of the plant that yields seeds known as coriander

24. 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
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ras el hanout
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

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

26. curry leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Oval-shapes slices
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

27. diagonals
Disk shaped slices
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.
Oval-shapes slices
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

28. peppermint
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Croquettes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flash point

29. Duchesse + Pate a choux =
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.
Dauphine
A sauce made from a concentrated vegetable juice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

30. Meal
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Mollusque
To cut into cubes with six equal-sized sides

31. rondelles
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flash point
Disk shaped slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

32. butterfly
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Berny

33. A sea salt harvested off the coast of normandy - France
Partially cooking a food by any cooking method.
Are small - dark green leaves that have a bright citrus floral aroma
Sel Gris
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

34. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To finely slice or shred leafy vegetables or herbs
Browning or glazing a food - usually under a salamander or broiler
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

35. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Tannins
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.
Thon

36. lime leaves
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.
Depth of flavor
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Are small - dark green leaves that have a bright citrus floral aroma

37. lavage
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves
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
Palourdes

38. oregano
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into pieces where uniformity of shape is not important

39. scallops
Coquilles Saint Jacques
Berny
To cut into cubes with six equal-sized sides
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

40. chop
Includes many species & flavors (even chocolates)
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
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
To cut into pieces where uniformity of shape is not important

41. Opal basil
Partially cooking a food by any cooking method.
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 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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

42. cardamom
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

43. tourner
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 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 football-shaped pieces with seven equal sides and flat ends.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

44. Boulangere
Lorette
Flet
Mouthfeel
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.

45. Carryover cooking
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
Disk shaped slices
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

46. mint
Small pieces with two angle-cut sides
Is a flowering herb native to the mediterane and used since ancient times
Depth of flavor
Includes many species & flavors (even chocolates)

47. tarragon
Crustaces
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
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. mollusks
Mollusque
Huitres
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

49. Concassee
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Ras el hanout

50. Vinaigrette
Mollusque
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Are small - dark green leaves that have a bright citrus floral aroma