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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 + Pate a choux =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

2. Parboiling
Flash point
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 pieces where uniformity of shape is not important
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

3. trout
Is a flowering herb native to the mediterane and used since ancient times
Includes many species & flavors (even chocolates)
Truite
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

4. Complex organic compounds concentraded in the grape's skin - pits and stems
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.
Small pieces with two angle-cut sides
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

5. Muesli
Small pieces with two angle-cut sides
Is a flowering herb native to the mediterane and used since ancient times
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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

6. Garlic chives
A leading sauce made by thickening milk with a white roux and adding seasonings
Depth of flavor
Stems have a mild garlic flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

7. lavender
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

8. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

9. Chutney
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

10. dice
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 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 cubes with six equal-sized sides
Huitres

11. Render
Flash point
To melt and clarify fat
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)

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

13. Chives
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Depth of flavor

14. chiffonade
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To finely slice or shred leafy vegetables or herbs
Depth of flavor
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

15. bechamel
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 leading sauce made by thickening milk with a white roux and adding seasonings
Oval-shapes slices
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

16. Blanching
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.

17. tuna
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
Thon

18. Recovery time
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Moules
Depth of flavor
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.

19. Fond
Disk shaped slices
Mollusque
French for stock or base
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......

20. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is a flowering herb native to the mediterane and used since ancient times
Berny
Flet
Mouthfeel

21. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Dauphine
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 leading sauce made by thickening milk with a white roux and adding seasonings

22. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Tannins
Disk shaped slices
Thon
Methode champenoise

23. chop
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......
Stems have a mild garlic flavor
To cut into pieces where uniformity of shape is not important
To melt and clarify fat

24. the temperature at which a fat ignites and small flames appears on the surface of the fat
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Flash point

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

26. 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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Ras el hanout
Thon
Disk shaped slices

27. Cilantro
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander
Disk shaped slices

28. Shocking
Is also known as wormseed or stink weed; it grows wild throughout the Americas
French for stock or base
Croquettes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

29. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
A sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like leaves
Mollusque

30. Wasabi
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

31. Coulis
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.
(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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

32. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
Methode champenoise
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

33. whether the dish has a broad range of flavornole
Flet
Palourdes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Depth of flavor

34. Duchesse + Tomato concassee =
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Marquis
Flet
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

35. butterfly
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

36. Cream sauce
A sauce made by adding cream to a bechamel sauce
Is the green leafy portion of the plant that yields seeds known as coriander
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

37. mint
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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)
Includes many species & flavors (even chocolates)

38. 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
Peeled - seeded and diced tomato
Pickling spice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Sel Gris

39. Beurre Noir
Flet
A sauce made from a concentrated vegetable juice
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

40. Chervil
Croquettes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ras el hanout

41. Meal
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 pieces where uniformity of shape is not important
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)

42. French dressing
To melt and clarify fat
A sauce made by adding cream to a bechamel sauce
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.

43. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Marquis
Mouthfeel
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

44. Black & White Peppercorns
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 thin - stiff - pointed leaves and a sharper flavor and aroma
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
Ecrevisses

45. Emulsion
Pickling spice
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ras el hanout

46. 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.
Browning or glazing a food - usually under a salamander or broiler
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

47. Essence
A sauce made from a concentrated vegetable juice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Palourdes
Small pieces with two angle-cut sides

48. Gravy
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
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
Lorette
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.

49. diagonals
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Oval-shapes 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.

50. Glacage
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
Is a flowering herb native to the mediterane and used since ancient times
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor