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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. the temperature at which a fat ignites and small flames appears on the surface of the fat
A sauce made from a concentrated vegetable juice
Thon
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flash point

2. 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 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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Pickling spice
Marquis

3. Muesli
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
Ras el hanout
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette

4. mussels
To melt and clarify fat
Includes many species & flavors (even chocolates)
Moules
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.

5. Degrease
Methode champenoise
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Partially cooking a food by any cooking method.

6. mint
Includes many species & flavors (even chocolates)
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
To cut into pieces where uniformity of shape is not important
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

7. oblique cuts
Methode champenoise
Small pieces with two angle-cut sides
To melt and clarify fat
Moules

8. Juniper
Has tall stalks and large - dark green - celery like leaves
To cut into very fine pieces where uniformity of shape is not important
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
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......

9. oregano
Coquilles Saint Jacques
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Partially cooking a food by any cooking method.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

10. Duchesse + Tomato concassee =
Coquilles Saint Jacques
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Marquis
Flash point

11. curry leaves
To finely slice or shred leafy vegetables or herbs
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

12. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Methode champenoise
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 flowering herb native to the mediterane and used since ancient times

13. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Palourdes
Is the green leafy portion of the plant that yields seeds known as coriander
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

14. Duchesse + Pate a choux =
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
A sauce made from a concentrated vegetable juice
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
Dauphine

15. bechamel
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 leading sauce made by thickening milk with a white roux and adding seasonings
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

16. tarragon
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Sel Gris
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
French for stock or base

17. mince
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into very fine pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Huitres

18. Glacage
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A leading sauce made by thickening milk with a white roux and adding seasonings
Browning or glazing a food - usually under a salamander or broiler
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

19. rondelles
Tannins
Has tall stalks and large - dark green - celery like leaves
Disk shaped slices
Oval-shapes slices

20. Opal basil
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.
Peeled - seeded and diced tomato

21. tourner
Ras el hanout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

22. Ghee
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
To finely slice or shred leafy vegetables or herbs
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

23. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Coquilles Saint Jacques
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into very fine pieces where uniformity of shape is not important

24. dice
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into cubes with six equal-sized sides
A sauce made by adding cream to a bechamel sauce
Ecrevisses

25. Chervil
Ecrevisses
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Thon
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

26. lime leaves
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
Oval-shapes slices
Are small - dark green leaves that have a bright citrus floral aroma
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Depth of 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

28. tuna
Truite
Thon
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Palourdes

29. 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.
Browning or glazing a food - usually under a salamander or broiler
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.
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.

30. A sea salt harvested off the coast of normandy - France
Partially cooking a food by any cooking method.
French for stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Sel Gris

31. flounder
Flet
To cut into football-shaped pieces with seven equal sides and flat ends.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Disk shaped slices

32. Chutney
Moules
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 cubes with six equal-sized sides

33. diagonals
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 tall stalks and large - dark green - celery like leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Oval-shapes slices

34. Coulis
A sauce made by adding cream to a bechamel sauce
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

35. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Pickling spice
Marquis
Disk shaped slices

36. Shocking
Has tall stalks and large - dark green - celery like leaves
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

37. chop
To cut into pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

38. 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
Ras el hanout
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Moules
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

39. Meal
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Disk shaped slices
Browning or glazing a food - usually under a salamander or broiler

40. Beurre Noir
Are small - dark green leaves that have a bright citrus floral aroma
Depth of flavor
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.
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.

41. lozenges
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a flowering herb native to the mediterane and used since ancient times
Diamond shaped pieces - usually of firm vegetables
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

42. mustard seeds
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Depth of flavor
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

43. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Berny
French for stock or base
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.

44. 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
Is the green leafy portion of the plant that yields seeds known as coriander
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

45. French dressing
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Peeled - seeded and diced tomato
Crustaces
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

46. Gravy
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
Ecrevisses
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.

47. Baste
Crustaces
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 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
Small pieces with two angle-cut sides

48. Sage
Includes many species & flavors (even chocolates)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

49. Cream sauce
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 small - dark green leaves that have a bright citrus floral aroma
A sauce made by adding cream to a bechamel sauce
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

50. peppermint
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into cubes with six equal-sized sides