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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. Chervil
Coquilles Saint Jacques
Huitres
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables

2. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ras el hanout
Berny

3. Beurre Noir
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
To melt and clarify fat
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

4. Duchesse + Tomato concassee =
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes
Marquis
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

5. crustaceans
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Crustaces
Berny

6. butterfly
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
To finely slice or shred leafy vegetables or herbs
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

7. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Methode champenoise

8. chop
To cut into pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

9. Pasteurization
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.
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
To cut into football-shaped pieces with seven equal sides and flat ends.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

10. Black & White Peppercorns
To cut into very fine pieces where uniformity of shape is not important
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
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......

11. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Croquettes
Oval-shapes slices
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.

12. Render
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 sauce made from a concentrated vegetable juice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To melt and clarify fat

13. tarragon
Oval-shapes slices
Flet
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
Moules

14. Fennel
A sauce made from a concentrated vegetable juice
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
Is a flowering herb native to the mediterane and used since ancient times
Small pieces with two angle-cut sides

15. Matignon
Thon
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.
Peeled - seeded and diced tomato
To finely slice or shred leafy vegetables or herbs

16. bay
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

17. Ghee
Mollusque
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
Includes many species & flavors (even chocolates)

18. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Partially cooking a food by any cooking method.
A sauce made from a concentrated vegetable juice
To melt and clarify fat

19. Basil
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

20. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
To melt and clarify fat
Mouthfeel
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
Dauphine

21. oblique cuts
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Methode champenoise
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.
Small pieces with two angle-cut sides

22. dice
Croquettes
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
To cut into cubes with six equal-sized sides
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

23. Essence
A sauce made from a concentrated vegetable juice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Diamond shaped pieces - usually of firm vegetables
Flash point

24. cardamom
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
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......

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
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
Partially cooking a food by any cooking method.
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.
Ras el hanout

26. Opal basil
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

27. Muesli
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.
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
Ecrevisses
Flash point

28. Sage
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into football-shaped pieces with seven equal sides and flat ends.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

29. Chutney
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ras el hanout
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

30. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Dauphine
To cut into football-shaped pieces with seven equal sides and flat ends.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

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

32. Chives
Tannins
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

33. Garlic chives
Stems have a mild garlic flavor
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.
Disk shaped slices
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

34. lime leaves
Diamond shaped pieces - usually of firm vegetables
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 cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma

35. Parsley
Ecrevisses
Ras el hanout
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

36. crayfish
Flash point
Are small - dark green leaves that have a bright citrus floral aroma
Ecrevisses
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

37. Baste
Sel Gris
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).
Is also known as wormseed or stink weed; it grows wild throughout the Americas

38. 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
To melt and clarify fat
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

39. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel
Stems have a mild garlic flavor

40. Fond
Truite
French for stock or base
Methode champenoise
Has tall stalks and large - dark green - celery like leaves

41. trout
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Truite
A sauce made by adding cream to a bechamel sauce
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

42. Concassee
Small pieces with two angle-cut sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Peeled - seeded and diced tomato

43. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

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

45. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Ecrevisses
Is a flowering herb native to the mediterane and used since ancient times
Huitres

46. mint
Includes many species & flavors (even chocolates)
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ras el hanout

47. 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......
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.
Mouthfeel
Ras el hanout

48. A sea salt harvested off the coast of normandy - France
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
Sel Gris
To cut into cubes with six equal-sized sides
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. Meal
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

50. Epazote
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.