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

2. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Stems have a mild garlic flavor
Pickling spice

3. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
Mouthfeel
To finely slice or shred leafy vegetables or herbs

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

5. Essence
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
Thon

6. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food by any cooking method.

7. Carryover cooking
Ecrevisses
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

8. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has tall stalks and large - dark green - celery like leaves
Methode champenoise
Dauphine
Berny

9. Complex organic compounds concentraded in the grape's skin - pits and stems
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Tannins
French for stock or base
Lorette

10. bay
Partially cooking a food by any cooking method.
Ras el hanout
Includes many species & flavors (even chocolates)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

11. Juniper
Huitres
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)
Disk shaped slices

12. 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
Coquilles Saint Jacques
Pickling spice
Crustaces
Sel Gris

13. crayfish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Includes many species & flavors (even chocolates)
Crustaces
Ecrevisses

14. Rosemary
Depth of flavor
Ecrevisses
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

15. Render
A sauce made by adding cream to a bechamel sauce
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Disk shaped slices
To melt and clarify fat

16. lavender
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made by adding cream to a bechamel sauce
Sel Gris

17. crustaceans
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Crustaces

18. tuna
To cut into very fine pieces where uniformity of shape is not important
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Thon

19. thyme
Browning or glazing a food - usually under a salamander or broiler
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
Palourdes
Lorette

20. Parisienne
To melt and clarify fat
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.
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

21. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made from a concentrated vegetable juice
Are small - dark green leaves that have a bright citrus floral aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

22. 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
To cut into cubes with six equal-sized sides
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise

23. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Croquettes

24. Recovery time
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.
Small pieces with two angle-cut sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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.

25. lozenges
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Mouthfeel
French for stock or base
Diamond shaped pieces - usually of firm vegetables

26. butterfly
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

27. Black & White Peppercorns
Tannins
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
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.

28. whether the dish has a broad range of flavornole
To cut into pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.
Depth of flavor

29. Duchesse + Tomato concassee =
Mouthfeel
Marquis
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

30. Cream sauce
Sel Gris
Ecrevisses
A sauce made by adding cream to a bechamel sauce
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

31. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Dauphine
Sel Gris
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

32. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
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......
Is a flowering herb native to the mediterane and used since ancient times
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

33. 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 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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......

34. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Thon
Is also known as wormseed or stink weed; it grows wild throughout the Americas

35. oregano
Pickling spice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To melt and clarify fat

36. Vinaigrette
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

37. diagonals
Oval-shapes slices
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

38. flounder
Stems have a mild garlic flavor
Berny
Flet
Moules

39. Boulangere
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

40. 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
Ecrevisses
Thon
A sauce made by adding cream to a bechamel sauce

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

42. mussels
Depth of flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules
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

43. Fond
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
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
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
French for stock or base

44. Sage
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

45. scallops
Coquilles Saint Jacques
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 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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

46. mollusks
Mollusque
Small pieces with two angle-cut sides
Truite
Is the green leafy portion of the plant that yields seeds known as coriander

47. peppermint
Flash point
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Crustaces

48. tarragon
Has tall stalks and large - dark green - celery like leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

49. Degrease
Mouthfeel
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

50. Emulsion
To cut into very fine pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
Disk shaped slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).