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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. tuna
Thon
Stems have a mild garlic flavor
Methode champenoise
Has tall stalks and large - dark green - celery like leaves

2. rondelles
Small pieces with two angle-cut sides
Disk shaped slices
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

3. bechamel
A sauce made from a concentrated vegetable juice
Palourdes
To cut into football-shaped pieces with seven equal sides and flat ends.
A leading sauce made by thickening milk with a white roux and adding seasonings

4. Beurre Noir
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

5. dice
To cut into cubes with six equal-sized sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Includes many species & flavors (even chocolates)
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.

6. curry leaves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Includes many species & flavors (even chocolates)
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

7. A sea salt harvested off the coast of normandy - France
Ras el hanout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Sel Gris

8. Recovery time
Huitres
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
French for stock or base
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.

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

10. Render
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

11. Baste
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
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

12. oblique cuts
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
Small pieces with two angle-cut sides
Ecrevisses
Marquis

13. Fond
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice
French for stock or base
Moules

14. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To cut into football-shaped pieces with seven equal sides and flat ends.
Partially cooking a food by any cooking method.
Diamond shaped pieces - usually of firm vegetables

15. Parboiling
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Truite
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

16. tourner
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)
Lorette
To cut into football-shaped pieces with seven equal sides and flat ends.

17. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Huitres
Methode champenoise
Palourdes
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

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

19. cardamom
Is a flowering herb native to the mediterane and used since ancient times
Stems have a mild garlic flavor
Sel Gris
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

20. bay
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Thon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

21. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Croquettes
Ras el hanout
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

22. mussels
Lorette
Moules
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
Huitres

23. marjoram
Berny
Is a flowering herb native to the mediterane and used since ancient times
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

24. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

25. Cilantro
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is the green leafy portion of the plant that yields seeds known as coriander
Disk shaped slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

26. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Croquettes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

27. 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.
Mollusque
Moules
Depth of flavor

28. Essence
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 leading sauce made by thickening milk with a white roux and adding seasonings
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice

29. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Huitres
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into cubes with six equal-sized sides

30. Chives
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 melt and clarify fat
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

31. tarragon
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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

32. Black & White Peppercorns
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
Crustaces
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

33. Duchesse + Pate a choux =
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
Flet
Dauphine

34. Garlic chives
Stems have a mild garlic 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
Ecrevisses
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

35. peppermint
Crustaces
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into 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

36. 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
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
Pickling spice
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 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

37. Chutney
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Crustaces
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

38. Basil
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.

39. mustard seeds
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

40. oysters
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
Croquettes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Huitres

41. crayfish
Ecrevisses
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 by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables

42. the temperature at which a fat ignites and small flames appears on the surface of the 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
Flash point
Is the green leafy portion of the plant that yields seeds known as coriander
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

43. chiffonade
Flash point
Thon
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To finely slice or shred leafy vegetables or herbs

44. chop
To cut into pieces where uniformity of shape is not important
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

45. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Stems have a mild garlic flavor
Huitres
Thon

46. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Huitres

47. Parcooking
Partially cooking a food by any cooking method.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Oval-shapes slices
Marquis

48. Vinaigrette
Are small - dark green leaves that have a bright citrus floral aroma
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flash point
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

49. Fennel
Small pieces with two angle-cut 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Tannins

50. scallops
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Coquilles Saint Jacques
Ras el hanout
Includes many species & flavors (even chocolates)