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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 20 minutes. 1 minute extra for reading the instructions.
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. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food by any cooking method.
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 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

2. Duchesse + Tomato concassee =
Pickling spice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Marquis

3. Carryover cooking
Diamond shaped pieces - usually of firm vegetables
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

4. Complex organic compounds concentraded in the grape's skin - pits and stems
Lorette
To finely slice or shred leafy vegetables or herbs
To melt and clarify fat
Tannins

5. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made from a concentrated vegetable juice
Lorette
To cut into football-shaped pieces with seven equal sides and flat ends.

6. rondelles
To cut into football-shaped pieces with seven equal sides and flat ends.
Dauphine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Disk shaped slices

7. Sage
Mouthfeel
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Mollusque
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

8. Chutney
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
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

9. Opal basil
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Partially cooking a food by any cooking method.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.

10. Chives
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 very fine pieces where uniformity of shape is not important

11. A sea salt harvested off the coast of normandy - France
Flet
A sauce made by adding cream to a bechamel sauce
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.

12. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Dauphine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

13. tuna
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Thon

14. Cream sauce
A sauce made by adding cream to a bechamel sauce
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
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

15. cardamom
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To melt and clarify fat
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

16. chop
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
Mouthfeel
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

17. Ghee
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Oval-shapes slices

18. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Peeled - seeded and diced tomato
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Methode champenoise

19. 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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Partially cooking a food by any cooking method.
Croquettes

20. scallops
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice
Pickling spice
Coquilles Saint Jacques

21. Fennel
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

22. Baste
Flet
Mouthfeel
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

23. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Pickling spice
Lorette
Is the green leafy portion of the plant that yields seeds known as coriander

24. lavender
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
Partially cooking a food by any cooking method.
Ecrevisses

25. Duchesse + Shaping + Breading + Deep-frying =
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.
To cut into pieces where uniformity of shape is not important
Pickling spice
Croquettes

26. dice
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 by adding cream to a bechamel sauce
Flash point
To cut into cubes with six equal-sized sides

27. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

28. lime leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Are small - dark green leaves that have a bright citrus floral aroma
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A sauce made by adding cream to a bechamel sauce

29. Epazote
Coquilles Saint Jacques
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Are small - dark green leaves that have a bright citrus floral aroma
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

30. Wasabi
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.
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
Croquettes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

31. Meal
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.
Disk shaped slices
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

32. Render
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Oval-shapes slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat

33. Concassee
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A sauce made by adding cream to a bechamel sauce
Peeled - seeded and diced tomato
Truite

34. Gravy
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Huitres
Browning or glazing a food - usually under a salamander or broiler

35. Parcooking
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
Partially cooking a food by any cooking method.
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.

36. savory
Disk shaped slices
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Coquilles Saint Jacques

37. Parisienne
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
Partially cooking a food by any cooking method.
Is a flowering herb native to the mediterane and used since ancient times
To cut into pieces where uniformity of shape is not important

38. bechamel
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
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
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.

39. trout
Sel Gris
Truite
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Disk shaped slices

40. flounder
Includes many species & flavors (even chocolates)
Flet
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

41. Boulangere
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 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

42. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Partially cooking a food by any cooking method.
Dauphine
Berny
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

43. mint
Includes many species & flavors (even chocolates)
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has tall stalks and large - dark green - celery like leaves

44. Pasteurization
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

45. Glacage
Dauphine
Mollusque
Browning or glazing a food - usually under a salamander or broiler
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

46. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Peeled - seeded and diced tomato
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

47. Recovery time
Flash point
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.
A sauce made by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

48. curry leaves
Disk shaped slices
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

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

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