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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. Ghee
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 flowering herb native to the mediterane and used since ancient times
Includes many species & flavors (even chocolates)

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

3. Degrease
Partially cooking a food by any cooking method.
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.
A sauce made by adding cream to a bechamel sauce

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

5. Parcooking
Huitres
Tannins
Oval-shapes slices
Partially cooking a food by any cooking method.

6. crustaceans
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Pickling spice
Crustaces
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

7. mint
Browning or glazing a food - usually under a salamander or broiler
Flet
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)

8. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Berny
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Pickling spice
Mouthfeel

9. Wasabi
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

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

11. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Crustaces
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 tall stalks and large - dark green - celery like leaves

12. Garlic chives
Has tall stalks and large - dark green - celery like leaves
Marquis
Stems have a mild garlic flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

13. Recovery time
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 tall stalks and large - dark green - celery like leaves
Is a flowering herb native to the mediterane and used since ancient times
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.

14. 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
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.
Ras el hanout
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Sel Gris

15. curry leaves
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 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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

16. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 the green leafy portion of the plant that yields seeds known as coriander

17. Basil
A leading sauce made by thickening milk with a white roux and adding seasonings
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

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

19. lavender
To finely slice or shred leafy vegetables or herbs
Ras el hanout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

20. Carryover cooking
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

21. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Has tall stalks and large - dark green - celery like leaves
Dauphine
Partially cooking a food by any cooking method.

22. Gravy
Sel Gris
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

23. rondelles
Thon
Are small - dark green leaves that have a bright citrus floral aroma
Disk shaped slices
Partially cooking a food by any cooking method.

24. Baste
Mollusque
Is the green leafy portion of the plant that yields seeds known as coriander
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
Berny

25. 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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Mollusque
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

26. 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
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.
Mouthfeel
Tannins

27. 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food by any cooking method.

28. 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
Small pieces with two angle-cut sides
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
Pickling spice
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.

29. 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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

30. Concassee
Peeled - seeded and diced tomato
Crustaces
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Disk shaped slices

31. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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. Cream sauce
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.
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.
Is the green leafy portion of the plant that yields seeds known as coriander

33. lavage
A sauce made from a concentrated vegetable juice
Has tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

34. Matignon
Dauphine
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.
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......
Includes many species & flavors (even chocolates)

35. clams
Truite
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.
Palourdes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

36. Duchesse + Chopped truffles + Almond coating + Deep-frying =
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Peeled - seeded and diced tomato
A sauce made by adding cream to a bechamel sauce
Berny

37. lozenges
Ecrevisses
Stems have a mild garlic 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.
Diamond shaped pieces - usually of firm vegetables

38. 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......
Oval-shapes slices
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
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

39. tarragon
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

40. Black & White Peppercorns
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 cut into pieces where uniformity of shape is not important

41. Epazote
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Marquis
Is also known as wormseed or stink weed; it grows wild throughout the Americas

42. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

43. bay
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

44. Emulsion
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food by any cooking method.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

45. 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.
Small pieces with two angle-cut sides
Sel Gris
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

46. Chutney
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.
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

47. mince
To cut into very fine pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into cubes with six equal-sized sides

48. Fennel
Is a flowering herb native to the mediterane and used since ancient times
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

49. Rosemary
Disk shaped slices
Huitres
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Are small - dark green leaves that have a bright citrus floral aroma

50. oregano
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Are small - dark green leaves that have a bright citrus floral aroma