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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. clams
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.
Coquilles Saint Jacques
To cut into very fine pieces where uniformity of shape is not important
Palourdes

2. rondelles
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Disk shaped slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Marquis

3. Garlic chives
A sauce made by adding cream to a bechamel sauce
Stems have a mild garlic flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

4. Juniper
Palourdes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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......

5. mince
To cut into very fine pieces where uniformity of shape is not important
Mouthfeel
Includes many species & flavors (even chocolates)
Ecrevisses

6. 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.
To cut into pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

7. Muesli
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has tall stalks and large - dark green - celery like leaves
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

8. bay
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Tannins
Is also known as wormseed or stink weed; it grows wild throughout the Americas

9. tourner
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

10. mollusks
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Palourdes
Mollusque
Coquilles Saint Jacques

11. Black & White Peppercorns
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 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
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. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
Ecrevisses
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

13. Chervil
A sauce made by adding cream to a bechamel sauce
Marquis
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Crustaces

14. A sea salt harvested off the coast of normandy - France
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Sel Gris

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

16. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Is the green leafy portion of the plant that yields seeds known as coriander
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato

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

18. bechamel
To finely slice or shred leafy vegetables or herbs
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
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

19. chop
Ras el hanout
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 cut into cubes with six equal-sized sides
To cut into pieces where uniformity of shape is not important

20. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A leading sauce made by thickening milk with a white roux and adding seasonings
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Ecrevisses
Lorette

21. French dressing
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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
Truite

22. diagonals
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......
Oval-shapes slices
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet

23. mussels
Moules
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Truite

24. marjoram
Ecrevisses
Is a flowering herb native to the mediterane and used since ancient times
Flash point
Tannins

25. 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 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
Diamond shaped pieces - usually of firm vegetables
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

26. oblique cuts
To finely slice or shred leafy vegetables or herbs
Small pieces with two angle-cut sides
Sel Gris
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

27. Parsley
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
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.

28. crayfish
Are small - dark green leaves that have a bright citrus floral aroma
To cut into cubes with six equal-sized sides
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
Ecrevisses

29. crustaceans
Crustaces
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flet
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

30. Fennel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

31. Epazote
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.
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

32. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is the green leafy portion of the plant that yields seeds known as coriander

33. trout
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
Coquilles Saint Jacques
Truite
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

34. mint
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
Includes many species & flavors (even chocolates)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

35. mustard seeds
Moules
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

36. 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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Croquettes
Truite

37. Basil
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Tannins
Are small - dark green leaves that have a bright citrus floral aroma
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

38. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Flash point
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

39. 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
Methode champenoise
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
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

40. Boulangere
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.
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

41. oysters
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Thon
Huitres
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. Cream sauce
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 sauce made by adding cream to a bechamel sauce
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ecrevisses

43. lavage
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs

44. Parisienne
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
Depth of flavor
Berny
Small pieces with two angle-cut sides

45. 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
Methode champenoise
Pickling spice
Is a flowering herb native to the mediterane and used since ancient times
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

46. tarragon
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 melt and clarify fat
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 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

47. scallops
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Coquilles Saint Jacques
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

48. Chives
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Thon

49. flounder
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flet
Is a flowering herb native to the mediterane and used since ancient times

50. Recovery time
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food by any cooking method.