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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. trout
Truite
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
To cut into very fine pieces where uniformity of shape is not important

2. tourner
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides
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).

3. crustaceans
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.
Crustaces
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

4. diagonals
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Oval-shapes slices

5. whether the dish has a broad range of flavornole
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Depth of flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made from a concentrated vegetable juice

6. mollusks
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
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
Flet

7. mince
To cut into very fine pieces where uniformity of shape is not important
French for stock or base
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

8. 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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Ras el hanout
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

9. Emulsion
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made by adding cream to a bechamel sauce
To cut into very fine pieces where uniformity of shape is not important

10. Chutney
Are small - dark green leaves that have a bright citrus floral aroma
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.
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
Palourdes

11. Cilantro
Croquettes
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food by any cooking method.
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

12. Coulis
French for stock or base
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. dice
French for stock or base
To cut into cubes with six equal-sized sides
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.

14. Matignon
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
Pickling spice
Moules
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.

15. rondelles
Disk shaped slices
Methode champenoise
Flet
Crustaces

16. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise

17. thyme
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
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
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

18. Duchesse + Shaping + Breading + Deep-frying =
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......
Croquettes
Pickling spice
Partially cooking a food by any cooking method.

19. Essence
Is the green leafy portion of the plant that yields seeds known as coriander
Ras el hanout
French for stock or base
A sauce made from a concentrated vegetable juice

20. chiffonade
To finely slice or shred leafy vegetables or herbs
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
Disk shaped slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

21. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
A sauce made by adding cream to a bechamel sauce

22. bay
Berny
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into very fine pieces where uniformity of shape is not important

23. 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
Pickling spice
Dauphine
A sauce made from a concentrated vegetable juice
Thon

24. mussels
Thon
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
Moules
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

25. Dill
To melt and clarify fat
Disk shaped slices
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

26. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Huitres

27. lavage
Mollusque
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
Has tall stalks and large - dark green - celery like leaves
Tannins

28. Boulangere
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

29. Pasteurization
Stems have a mild garlic flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

30. 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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Palourdes
Berny

31. Chervil
Disk shaped slices
Pickling spice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Croquettes

32. Cream sauce
A sauce made by adding cream to a bechamel sauce
Ras el hanout
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made from a concentrated vegetable juice

33. Concassee
Are small - dark green leaves that have a bright citrus floral aroma
Peeled - seeded and diced tomato
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

34. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Berny
Marquis
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

35. lime leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Small pieces with two angle-cut sides
Are small - dark green leaves that have a bright citrus floral aroma

36. 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
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into pieces where uniformity of shape is not important
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......

37. Degrease
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

38. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel
Has thin - stiff - pointed leaves and a sharper flavor and aroma

39. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Sel Gris

40. A sea salt harvested off the coast of normandy - France
Sel Gris
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

41. Parcooking
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Partially cooking a food by any cooking method.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. Recovery time
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
Crustaces
Palourdes

43. Complex organic compounds concentraded in the grape's skin - pits and stems
Croquettes
Lorette
Tannins
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

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

45. oysters
Huitres
To cut into cubes with six equal-sized sides
To finely slice or shred leafy vegetables or herbs
Thon

46. scallops
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Coquilles Saint Jacques
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

47. Duchesse + Pate a choux =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma
Dauphine

48. Duchesse + Tomato concassee =
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Marquis
Disk shaped slices
Crustaces

49. Parisienne
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Are small - dark green leaves that have a bright citrus floral aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

50. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
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.

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Culinary Arts 101

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