Culinary Arts 101

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. Ghee
Berny
Stems have a mild garlic flavor
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


2. Vinaigrette
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves


3. Garlic chives
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.
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
Is a flowering herb native to the mediterane and used since ancient times


4. mollusks
Pickling spice
Depth of flavor
To cut into pieces where uniformity of shape is not important
Mollusque


5. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into very fine pieces where uniformity of shape is not important
Methode champenoise
Is a flowering herb native to the mediterane and used since ancient times
Is also known as wormseed or stink weed; it grows wild throughout the Americas


6. Cilantro
Is a flowering herb native to the mediterane and used since ancient times
Is the green leafy portion of the plant that yields seeds known as coriander
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
Coquilles Saint Jacques


7. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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


8. Parcooking
Partially cooking a food by any cooking method.
To cut into pieces where uniformity of shape is not important
Depth of 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


9. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Flash point
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices


10. 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 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 thin - stiff - pointed leaves and a sharper flavor and aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish


11. Fond
Crustaces
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
French for stock or base


12. tourner
To melt and clarify fat
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
To cut into football-shaped pieces with seven equal sides and flat ends.
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


13. 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
Partially cooking a food by any cooking method.
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.
Tannins


14. lavage
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has tall stalks and large - dark green - celery like leaves
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


15. mint
Includes many species & flavors (even chocolates)
Methode champenoise
Depth of flavor
A sauce made from a concentrated vegetable juice


16. Parsley
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines


17. Duchesse + Tomato concassee =
A sauce made from a concentrated vegetable juice
Are small - dark green leaves that have a bright citrus floral aroma
Marquis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor


18. thyme
Peeled - seeded and diced tomato
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
Flet


19. Duchesse + Pate a choux =
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Tannins
Dauphine
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.


20. oblique cuts
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......
Small pieces with two angle-cut sides
Tannins
To finely slice or shred leafy vegetables or herbs


21. 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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
French for stock or base
Pickling spice


22. Glacage
Browning or glazing a food - usually under a salamander or broiler
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made by adding cream to a bechamel sauce
Has thin - stiff - pointed leaves and a sharper flavor and aroma


23. flounder
Mouthfeel
Oval-shapes slices
Flet
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves


24. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Lorette
Croquettes


25. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice
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


26. Recovery time
To finely slice or shred leafy vegetables or herbs
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
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.


27. Black & White Peppercorns
Oval-shapes slices
To cut into cubes with six equal-sized sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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


28. cardamom
Berny
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes


29. Basil
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones


30. mussels
Moules
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
Dauphine


31. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 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.
Stems have a mild garlic flavor


32. chiffonade
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Includes many species & flavors (even chocolates)


33. rondelles
Partially cooking a food by any cooking method.
Disk shaped slices
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
Moules


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


35. clams
Mollusque
Palourdes
Is the green leafy portion of the plant that yields seeds known as coriander
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones


36. French dressing
Flash point
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
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes


37. Degrease
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
Crustaces


38. lozenges
Pickling spice
Diamond shaped pieces - usually of firm vegetables
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.
Mouthfeel


39. Dill
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Huitres
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves


40. lemongrass
Mollusque
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.


41. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
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.
Berny
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.


42. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor


43. peppermint
To cut into pieces where uniformity of shape is not important
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish


44. bay
A sauce made by adding cream to a bechamel sauce
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is the green leafy portion of the plant that yields seeds known as coriander


45. trout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Ecrevisses


46. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes


47. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Pickling spice
Stems have a mild garlic flavor


48. oregano
A sauce made by adding cream to a bechamel sauce
Marquis
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes


49. Beurre Noir
Thon
Diamond shaped pieces - usually of firm vegetables
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.


50. curry leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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