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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. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Small pieces with two angle-cut sides
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Are small - dark green leaves that have a bright citrus floral aroma

2. rondelles
Dauphine
Truite
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Disk shaped slices

3. 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
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 melt and clarify fat
Includes many species & flavors (even chocolates)

4. trout
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
Truite
To cut into very fine pieces where uniformity of shape is not important
Moules

5. mustard seeds
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 the green leafy portion of the plant that yields seeds known as coriander
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

6. Complex organic compounds concentraded in the grape's skin - pits and stems
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout
Tannins
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.

7. Parcooking
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.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

8. Ghee
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
Marquis
Includes many species & flavors (even chocolates)
Moules

9. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Partially cooking a food by any cooking method.
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

10. Fond
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 a concentrated vegetable juice
French for stock or base
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

11. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from a concentrated vegetable juice

12. crustaceans
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins
Crustaces
Lorette

13. Degrease
Diamond shaped pieces - usually of firm vegetables
Lorette
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

14. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Berny
To cut into pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Methode champenoise

15. mussels
Moules
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a flowering herb native to the mediterane and used since ancient times
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

16. tarragon
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
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.

17. lime leaves
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......
Are small - dark green leaves that have a bright citrus floral aroma
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

18. lavage
Mollusque
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
Lorette
Has tall stalks and large - dark green - celery like leaves

19. 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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.

20. 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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Oval-shapes slices
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

21. lavender
Pickling spice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Sel Gris
Truite

22. 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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Dauphine
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

23. mince
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
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.
To cut into very fine pieces where uniformity of shape is not important
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

24. dice
Has tall stalks and large - dark green - celery like leaves
To cut into cubes with six equal-sized sides
Ecrevisses
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

25. 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
Ras el hanout
Has tall stalks and large - dark green - celery like leaves
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 thin - stiff - pointed leaves and a sharper flavor and aroma

26. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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
A sauce made from a concentrated vegetable juice

27. Coulis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
French for stock or base
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. Matignon
A sauce made from a concentrated vegetable juice
Marquis
Browning or glazing a food - usually under a salamander or broiler
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. Parboiling
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
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.

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

31. Beurre Noir
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
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
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.

32. 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.
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

33. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is the green leafy portion of the plant that yields seeds known as coriander

34. chop
Browning or glazing a food - usually under a salamander or broiler
To cut into pieces where uniformity of shape is not important
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. lemongrass
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To finely slice or shred leafy vegetables or herbs
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

36. 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
Flet
A sauce made by adding cream to a bechamel sauce
Lorette

37. Parsley
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Palourdes
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
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

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

39. chiffonade
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To finely slice or shred leafy vegetables or herbs
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
Small pieces with two angle-cut sides

40. Essence
A sauce made from a concentrated vegetable juice
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 sauce made by adding cream to a bechamel sauce
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

41. Glacage
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
Browning or glazing a food - usually under a salamander or broiler
Tannins
To finely slice or shred leafy vegetables or herbs

42. Juniper
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Mollusque
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

43. Parisienne
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 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.

44. Blanching
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 tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
Dauphine

45. scallops
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To finely slice or shred leafy vegetables or herbs
Coquilles Saint Jacques
Thon

46. Carryover cooking
Truite
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

47. oregano
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

48. tourner
Berny
Marquis
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

49. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Dauphine

50. Baste
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
Flet
Flash point
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

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