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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. Dill
To melt and clarify fat
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Sel Gris
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.

2. Basil
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Marquis
Mollusque
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

3. mustard seeds
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

4. crayfish
Flash point
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
Marquis

5. flounder
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
Disk shaped slices
Flet
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

6. Parboiling
Flet
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

7. thyme
Disk shaped slices
Moules
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

8. Ghee
Has tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
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
Croquettes

9. oblique cuts
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Mollusque
Moules
Small pieces with two angle-cut sides

10. trout
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Truite
A leading sauce made by thickening milk with a white roux and adding seasonings

11. Cilantro
Flash point
Is the green leafy portion of the plant that yields seeds known as coriander
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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

12. Boulangere
Berny
Flash point
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

13. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Moules
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.
Methode champenoise

14. Duchesse + Chopped truffles + Almond coating + Deep-frying =
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made from a concentrated vegetable juice
Berny
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

15. bechamel
Includes many species & flavors (even chocolates)
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
A leading sauce made by thickening milk with a white roux and adding seasonings

16. lavender
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny
Disk shaped slices

17. Vinaigrette
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Methode champenoise
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

18. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 flowering herb native to the mediterane and used since ancient times
Lorette

19. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 pieces where uniformity of shape is not important
Lorette

20. oysters
To cut into cubes with six equal-sized sides
Huitres
Sel Gris
Is the green leafy portion of the plant that yields seeds known as coriander

21. dice
Ras el hanout
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.
Coquilles Saint Jacques
To cut into cubes with six equal-sized sides

22. mussels
Croquettes
French for stock or base
Moules
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

23. Duchesse + Tomato concassee =
Marquis
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

24. savory
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

25. Coulis
Berny
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

26. Cream sauce
A sauce made by adding cream to a bechamel sauce
Truite
Peeled - seeded and diced tomato
To cut into football-shaped pieces with seven equal sides and flat ends.

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

28. mince
To cut into very fine pieces where uniformity of shape is not important
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
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

29. Shocking
To cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

30. Concassee
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flash point

31. Essence
A sauce made from a concentrated vegetable juice
Partially cooking a food by any cooking method.
Mollusque
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.

32. Juniper
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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......
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Truite

33. scallops
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Coquilles Saint Jacques

34. Parcooking
Partially cooking a food by any cooking method.
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

35. Matignon
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Flash point

37. whether the dish has a broad range of flavornole
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Depth of flavor

38. Opal basil
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 tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Peeled - seeded and diced tomato
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

39. 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
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.
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 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

40. oregano
Marquis
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Coquilles Saint Jacques

41. Rosemary
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Croquettes
To cut into cubes with six equal-sized sides

42. curry leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Huitres

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

44. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Tannins
To cut into very fine pieces where uniformity of shape is not important
Ecrevisses

45. French dressing
Includes many species & flavors (even chocolates)
To cut into cubes with six equal-sized sides
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

46. Epazote
Sel Gris
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Coquilles Saint Jacques
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. bay
Marquis
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made from a concentrated vegetable juice

48. crustaceans
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
Oval-shapes slices
Crustaces
Methode champenoise

49. Recovery time
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......
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

50. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
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
Small pieces with two angle-cut sides
Sel Gris