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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. Essence
Small pieces with two angle-cut sides
A sauce made from a concentrated vegetable juice
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
To melt and clarify fat

2. Duchesse + Tomato concassee =
A sauce made by adding cream to a bechamel sauce
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.
Marquis
Pickling spice

3. Fond
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
Lorette
Mollusque
French for stock or base

4. Chutney
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mouthfeel
French for stock or base

5. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Tannins
A leading sauce made by thickening milk with a white roux and adding seasonings

6. Recovery time
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flash point
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.

7. Ghee
Are small - dark green leaves that have a bright citrus floral aroma
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
Mouthfeel
To finely slice or shred leafy vegetables or herbs

8. cardamom
Is the green leafy portion of the plant that yields seeds known as coriander
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

9. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Flash point
Has tall stalks and large - dark green - celery like leaves
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.

10. mint
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Palourdes
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)

11. Juniper
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......
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Sel Gris
Depth of flavor

12. clams
To cut into football-shaped pieces with seven equal sides and flat ends.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses
Palourdes

13. Matignon
Lorette
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.
Tannins
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

14. Meal
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Depth of flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into cubes with six equal-sized sides

15. Chervil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

16. curry leaves
Croquettes
Small pieces with two angle-cut sides
Sel Gris
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

17. Wasabi
Moules
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.
Oval-shapes slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

18. Gravy
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made from a concentrated vegetable juice
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.

19. Pasteurization
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 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
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

20. crayfish
Partially cooking a food by any cooking method.
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Ecrevisses

21. Opal basil
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into football-shaped pieces with seven equal sides and flat ends.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

22. 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel

23. Blanching
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
Lorette
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.
Peeled - seeded and diced tomato

24. Parisienne
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point
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
To cut into football-shaped pieces with seven equal sides and flat ends.

25. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 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.

26. oblique cuts
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Small pieces with two angle-cut sides

27. chop
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.
To cut into pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables

28. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Palourdes
Tannins
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette

29. Shocking
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
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 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 cut into football-shaped pieces with seven equal sides and flat ends.

30. Vinaigrette
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 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.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Croquettes

31. Degrease
To cut into pieces where uniformity of shape is not important
Berny
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

32. lime leaves
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
A leading sauce made by thickening milk with a white roux and adding seasonings
Are small - dark green leaves that have a bright citrus floral aroma

33. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Partially cooking a food by any cooking method.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made from a concentrated vegetable juice

34. mince
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Lorette

35. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Croquettes
Methode champenoise

36. Render
To melt and clarify fat
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Disk shaped slices

37. Sage
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
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
Croquettes

38. Carryover cooking
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 very fine pieces where uniformity of shape is not important

39. trout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

40. oysters
Sel Gris
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
Huitres

41. lemongrass
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

42. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Lorette
Stems have a mild garlic flavor

43. Beurre Noir
Berny
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Marquis

44. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

45. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Stems have a mild garlic flavor
A sauce made from a concentrated vegetable juice

46. diagonals
Dauphine
Oval-shapes slices
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
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

47. A sea salt harvested off the coast of normandy - France
A sauce made by adding cream to a bechamel sauce
Sel Gris
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Palourdes

48. Complex organic compounds concentraded in the grape's skin - pits and stems
Flet
Tannins
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

49. 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 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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

50. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor