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

2. crustaceans
Crustaces
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Peeled - seeded and diced tomato
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

3. thyme
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

4. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ecrevisses
Thon

5. lemongrass
Palourdes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.

6. mussels
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel
Moules

7. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Tannins
Crustaces
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 temperature at which a fat ignites and small flames appears on the surface of the fat
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
Flash point
Has tall stalks and large - dark green - celery like leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma

9. crayfish
Truite
Is a flowering herb native to the mediterane and used since ancient times
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
Ecrevisses

10. Concassee
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mouthfeel
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
Peeled - seeded and diced tomato

11. Garlic chives
Lorette
Stems have a mild garlic flavor
Includes many species & flavors (even chocolates)
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

12. 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......
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 cut into very fine pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma

13. Ghee
Stems have a mild garlic flavor
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
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.

14. butterfly
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
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

15. Carryover cooking
Depth of flavor
A sauce made from a concentrated vegetable juice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

16. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into cubes with six equal-sized sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Thon

17. Epazote
Moules
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
Berny
Is also known as wormseed or stink weed; it grows wild throughout the Americas

18. mollusks
Mouthfeel
Browning or glazing a food - usually under a salamander or broiler
Mollusque
Diamond shaped pieces - usually of firm vegetables

19. Render
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

20. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into football-shaped pieces with seven equal sides and flat ends.

21. lozenges
To cut into cubes with six equal-sized sides
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Diamond shaped pieces - usually of firm vegetables
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

22. Cream sauce
To cut into cubes with six equal-sized sides
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
Mollusque

23. mince
To cut into very fine pieces where uniformity of shape is not important
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

24. whether the dish has a broad range of flavornole
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Small pieces with two angle-cut sides
Depth of flavor
Has tall stalks and large - dark green - celery like leaves

25. cardamom
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Ecrevisses
Sel Gris

26. flounder
Coquilles Saint Jacques
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
Flet
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

27. Gravy
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
Flet
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 the green leafy portion of the plant that yields seeds known as coriander

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

29. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Includes many species & flavors (even chocolates)
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

30. oblique cuts
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into football-shaped pieces with seven equal sides and flat ends.
Small pieces with two angle-cut 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

31. Parboiling
Dauphine
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

32. Dill
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has tall stalks and large - dark green - celery like leaves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

33. French dressing
Diamond shaped pieces - usually of firm vegetables
Depth of flavor
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

34. savory
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flash point

35. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Truite

36. Essence
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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......
A sauce made from a concentrated vegetable juice
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. oysters
Huitres
Is the green leafy portion of the plant that yields seeds known as coriander
Palourdes
Croquettes

38. Juniper
To cut into very fine 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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......

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

40. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flet
Marquis

41. Matignon
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma
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 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.

42. 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
Sel Gris
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
Ras el hanout

43. oregano
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.

44. 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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

45. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Mouthfeel
Methode champenoise

46. rondelles
Disk shaped slices
Includes many species & flavors (even chocolates)
Tannins
Are small - dark green leaves that have a bright citrus floral aroma

47. Beurre Noir
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into pieces where uniformity of shape is not important
To melt and clarify fat
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.

48. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Mollusque
Diamond shaped pieces - usually of firm vegetables
Mouthfeel

49. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Methode champenoise
Is a flowering herb native to the mediterane and used since ancient times

50. trout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Depth of flavor
Truite

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Culinary Arts 101

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