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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. dice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Coquilles Saint Jacques
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides

2. chop
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 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
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.

3. mince
Thon
To finely slice or shred leafy vegetables or herbs
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into very fine pieces where uniformity of shape is not important

4. butterfly
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......
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Diamond shaped pieces - usually of firm vegetables
Ecrevisses

5. tourner
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 cut into football-shaped pieces with seven equal sides and flat ends.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

6. scallops
Are small - dark green leaves that have a bright citrus floral aroma
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.
Sel Gris
Coquilles Saint Jacques

7. mussels
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules
Lorette

8. Degrease
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Methode champenoise
Palourdes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

9. bechamel
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

10. A sea salt harvested off the coast of normandy - France
Is the green leafy portion of the plant that yields seeds known as coriander
Sel Gris
Truite
To finely slice or shred leafy vegetables or herbs

11. Essence
Ras el hanout
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
A sauce made from a concentrated vegetable juice

12. Boulangere
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

13. Matignon
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.
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 finely slice or shred leafy vegetables or herbs
Thon

14. chiffonade
Stems have a mild garlic flavor
To finely slice or shred leafy vegetables or herbs
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Pickling spice
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

16. Dill
Is a flowering herb native to the mediterane and used since ancient times
French for stock or base
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

17. Parisienne
Partially cooking a food by any cooking method.
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

18. marjoram
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
Dauphine
Is a flowering herb native to the mediterane and used since ancient times
Mollusque

19. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Oval-shapes slices
Berny
Ras el hanout
To melt and clarify fat

20. Shocking
Has tall stalks and large - dark green - celery like leaves
To cut into cubes with six equal-sized sides
A sauce made by adding cream to a bechamel sauce
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

21. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food by any cooking method.
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
Mollusque

22. Juniper
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Diamond shaped pieces - usually of firm vegetables
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 leading sauce made by thickening milk with a white roux and adding seasonings

23. trout
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
Truite
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food by any cooking method.

24. Rosemary
A sauce made by adding cream to a bechamel sauce
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into cubes with six equal-sized sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

25. oysters
Palourdes
Huitres
Pickling spice
A sauce made by adding cream to a bechamel sauce

26. rondelles
Peeled - seeded and diced tomato
A sauce made by adding cream to a bechamel sauce
Includes many species & flavors (even chocolates)
Disk shaped slices

27. Wasabi
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

28. 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.
Truite
Includes many species & flavors (even chocolates)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

29. Blanching
Are small - dark green leaves that have a bright citrus floral aroma
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ecrevisses
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.

30. Duchesse + Tomato concassee =
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Includes many species & flavors (even chocolates)
Marquis

31. Recovery time
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
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

32. Duchesse + Pate a choux =
Dauphine
Truite
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

33. Ghee
Is a flowering herb native to the mediterane and used since ancient times
Palourdes
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

34. 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
Disk shaped slices
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
Lorette

35. lavage
Small pieces with two angle-cut sides
Has tall stalks and large - dark green - celery like leaves
Peeled - seeded and diced tomato
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

36. lozenges
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables
Lorette

37. tarragon
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.
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.
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

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
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
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
Mouthfeel
Ras el hanout

39. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Berny

40. mint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Includes many species & flavors (even chocolates)
Thon
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

41. Chervil
Thon
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ras el hanout
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

42. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Lorette
Diamond shaped pieces - usually of firm vegetables

43. flounder
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......
Flet
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Stems have a mild garlic flavor

44. Parsley
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
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

45. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Disk shaped slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

46. French dressing
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
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
Marquis

47. Fond
French for stock or base
Small pieces with two angle-cut sides
A sauce made from a concentrated vegetable juice
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

48. crayfish
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
Mollusque
Ras el hanout
Ecrevisses

49. Glacage
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
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).

50. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Disk shaped slices
Marquis