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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. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Methode champenoise
Berny

2. Basil
Truite
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 flowering herb native to the mediterane and used since ancient times
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

3. lavage
Dauphine
Mollusque
Has tall stalks and large - dark green - celery like leaves
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

4. Glacage
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins
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.

5. flounder
Flet
Truite
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

6. chiffonade
Small pieces with two angle-cut sides
To finely slice or shred leafy vegetables or herbs
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

7. Dill
Is a flowering herb native to the mediterane and used since ancient times
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

8. Black & White Peppercorns
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.
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
Thon
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.

9. tarragon
Ras el hanout
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
Disk shaped slices
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

10. crustaceans
Marquis
To cut into football-shaped pieces with seven equal sides and flat ends.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Crustaces

11. Shocking
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mollusque

12. Rosemary
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
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......
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

13. chop
Oval-shapes slices
Partially cooking a food by any cooking method.
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important

14. bechamel
Oval-shapes slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A leading sauce made by thickening milk with a white roux and adding seasonings
French for stock or base

15. Duchesse + Pate a choux =
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Dauphine
Mouthfeel
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.

16. Beurre Noir
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into cubes with six equal-sized sides
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.
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. A sea salt harvested off the coast of normandy - France
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Pickling spice

18. marjoram
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A sauce made by adding cream to a bechamel sauce
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a flowering herb native to the mediterane and used since ancient times

19. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Thon
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. Pasteurization
Dauphine
Is the green leafy portion of the plant that yields seeds known as coriander
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

21. cardamom
To cut into pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Are small - dark green leaves that have a bright citrus floral aroma
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

22. mollusks
Partially cooking a food by any cooking method.
Mollusque
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Oval-shapes slices

23. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Palourdes
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

24. Boulangere
Palourdes
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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

25. mustard seeds
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Stems have a mild garlic flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

26. Degrease
Depth of flavor
Has lacy - fern like leaves that are similar to parsly and can be used 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.
Disk shaped slices

27. Cream 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
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
Mouthfeel
A sauce made by adding cream to a bechamel sauce

28. 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......
Flash point
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

29. Parcooking
Mouthfeel
French for stock or base
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Partially cooking a food by any cooking method.

30. oblique cuts
Peeled - seeded and diced tomato
Small pieces with two angle-cut sides
Palourdes
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

31. Matignon
Ras el hanout
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.
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into very fine pieces where uniformity of shape is not important

32. 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
Crustaces
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

33. Concassee
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......
Peeled - seeded and diced tomato
Has tall stalks and large - dark green - celery like leaves
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

34. Chives
Flash point
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
Mouthfeel

35. Muesli
Oval-shapes slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Stems have a mild garlic flavor
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

36. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Small pieces with two angle-cut sides
Palourdes
Mouthfeel

37. Fennel
Pickling spice
Ras el hanout
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

38. dice
Dauphine
Lorette
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 cubes with six equal-sized sides

39. Opal basil
Peeled - seeded and diced tomato
Oval-shapes 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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

40. 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
Berny
Huitres
Flash point

41. thyme
Stems have a mild garlic 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.
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

42. crayfish
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ecrevisses
Thon

43. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 - dark green leaves that have a bright citrus floral aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

44. Duchesse + Shaping + Breading + Deep-frying =
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Croquettes
Flet
To cut into cubes with six equal-sized sides

45. whether the dish has a broad range of flavornole
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Are small - dark green leaves that have a bright citrus floral aroma
Depth of flavor

46. Cilantro
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
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

47. Vinaigrette
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma
Flet

48. bay
Mollusque
To cut into very fine pieces where uniformity of shape is not important
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

49. tuna
Dauphine
Thon
Partially cooking a food by any cooking method.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

50. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Depth of flavor
Is the green leafy portion of the plant that yields seeds known as coriander
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.