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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. 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
Sel Gris
Marquis
Moules

2. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

3. whether the dish has a broad range of flavornole
Depth of flavor
Small pieces with two angle-cut sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Includes many species & flavors (even chocolates)

4. 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
Browning or glazing a food - usually under a salamander or broiler
Croquettes
Ras el hanout
Marquis

5. Complex organic compounds concentraded in the grape's skin - pits and stems
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Tannins
Palourdes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

6. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 pieces where uniformity of shape is not important
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.

7. Shocking
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

8. bechamel
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A leading sauce made by thickening milk with a white roux and adding seasonings
Small pieces with two angle-cut sides
Marquis

9. Degrease
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

10. Muesli
Pickling spice
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
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.
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.

11. Matignon
Croquettes
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 cut into cubes with six equal-sized sides
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

12. Vinaigrette
Flash point
Sel Gris
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

13. mussels
Moules
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Tannins

14. Glacage
Palourdes
Depth of flavor
Disk shaped slices
Browning or glazing a food - usually under a salamander or broiler

15. 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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Pickling spice
Thon
Tannins

16. savory
Flash point
Are small - dark green leaves that have a bright citrus floral aroma
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

17. Blanching
Depth of flavor
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Peeled - seeded and diced tomato

18. Parisienne
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Truite
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
Tannins

19. oblique cuts
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 by adding cream to a bechamel sauce
Truite
Small pieces with two angle-cut sides

20. curry leaves
Berny
Moules
Lorette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

21. Epazote
Pickling spice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ecrevisses
Depth of flavor

22. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Stems have a mild garlic flavor
Lorette
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

23. Parcooking
Disk shaped slices
Pickling spice
Partially cooking a food by any cooking method.
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.

24. Concassee
To cut into cubes with six equal-sized sides
Stems have a mild garlic flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Peeled - seeded and diced tomato

25. Chives
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 sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a flowering herb native to the mediterane and used since ancient times

26. crayfish
Ecrevisses
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices

27. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A sauce made from a concentrated vegetable juice
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette

28. Dill
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.
Flet
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

29. lemongrass
Stems have a mild garlic flavor
Mouthfeel
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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......

30. rondelles
Is a flowering herb native to the mediterane and used since ancient times
Crustaces
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.
Disk shaped slices

31. Essence
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A sauce made from a concentrated vegetable juice
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

32. mince
A sauce made from a concentrated vegetable juice
To cut into very fine pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout

33. tourner
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.
To cut into football-shaped pieces with seven equal sides and flat ends.
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 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. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Mouthfeel
Huitres
Berny

35. clams
Croquettes
Dauphine
Has tall stalks and large - dark green - celery like leaves
Palourdes

36. Meal
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into football-shaped pieces with seven equal sides and flat ends.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

37. lime 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
Depth of flavor
Is the green leafy portion of the plant that yields seeds known as coriander
Are small - dark green leaves that have a bright citrus floral aroma

38. lavender
Crustaces
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Oval-shapes slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

39. Garlic chives
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Stems have a mild garlic flavor

40. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Croquettes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Browning or glazing a food - usually under a salamander or broiler

41. peppermint
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
French for stock or base
Crustaces

42. thyme
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made from a concentrated vegetable juice
Flash point
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

43. diagonals
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
Mollusque
Oval-shapes slices
A sauce made from a concentrated vegetable juice

44. Emulsion
Mollusque
Crustaces
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

45. mollusks
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
Mollusque
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
Are small - dark green leaves that have a bright citrus floral aroma

46. dice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into cubes with six equal-sized sides
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

47. oysters
Huitres
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
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

48. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Tannins
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

49. Parboiling
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

50. Duchesse + Tomato concassee =
Palourdes
Mollusque
Ras el hanout
Marquis