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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. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

2. crayfish
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
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.

3. bay
A sauce made from a concentrated vegetable juice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Diamond shaped pieces - usually of firm vegetables
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

4. Concassee
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
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.
Pickling spice
Peeled - seeded and diced tomato

5. Rosemary
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Peeled - seeded and diced tomato
Pickling spice

6. Degrease
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.
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

7. French dressing
Includes many species & flavors (even chocolates)
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
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 sauce made by adding cream to a bechamel sauce

8. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

9. Parcooking
Partially cooking a food by any cooking method.
To cut into pieces where uniformity of shape is not important
Berny
Pickling spice

10. Dill
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
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.

11. Duchesse + Tomato concassee =
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.
Marquis
Mollusque
Moules

12. marjoram
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
Oval-shapes slices
To cut into football-shaped pieces with seven equal sides and flat ends.

13. Chutney
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.
Moules
Pickling spice
Diamond shaped pieces - usually of firm vegetables

14. Duchesse + Pate a choux =
Dauphine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Partially cooking a food by any cooking method.
Croquettes

15. curry leaves
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

16. Garlic chives
Stems have a mild garlic flavor
Coquilles Saint Jacques
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

17. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
To cut into very fine pieces where uniformity of shape is not important
Oval-shapes slices
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

18. Fond
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
Ras el hanout
French for stock or base

19. trout
Stems have a mild garlic flavor
Truite
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Disk shaped slices

20. Glacage
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
Croquettes
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler

21. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Thon
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
Ras el hanout

22. Muesli
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
Partially cooking a food by any cooking method.

23. scallops
Flash point
Coquilles Saint Jacques
Lorette
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

24. mince
Is the green leafy portion of the plant that yields seeds known as coriander
Oval-shapes slices
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into very fine pieces where uniformity of shape is not important

25. mussels
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Moules
Flet
Partially cooking a food by any cooking method.

26. Render
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Thon
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To melt and clarify fat

27. Chervil
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres
Sel Gris
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

28. tarragon
Huitres
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
Methode champenoise
Has tall stalks and large - dark green - celery like leaves

29. Ghee
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
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
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

30. Opal basil
Flash point
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Crustaces

31. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
Berny
Is the green leafy portion of the plant that yields seeds known as coriander
Lorette

32. Black & White Peppercorns
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
Dauphine
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

33. lavage
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
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
Has tall stalks and large - dark green - celery like leaves
Truite

34. A sea salt harvested off the coast of normandy - France
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.
Huitres
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

35. lavender
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made by adding cream to a bechamel sauce
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a flowering herb native to the mediterane and used since ancient times

36. Basil
To cut into cubes with six equal-sized sides
Berny
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from a concentrated vegetable juice

37. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
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 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 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

38. mollusks
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mollusque
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

39. Recovery time
To cut into cubes with six equal-sized sides
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 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
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.

40. Wasabi
To cut into pieces where uniformity of shape is not important
Berny
French for stock or base
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

41. Parboiling
A sauce made from a concentrated vegetable juice
Truite
Coquilles Saint Jacques
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

42. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
Flet
Methode champenoise
Oval-shapes slices

43. Chives
Dauphine
To finely slice or shred leafy vegetables or herbs
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

44. Essence
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
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......
Methode champenoise
A sauce made from a concentrated vegetable juice

45. Parisienne
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Ras el hanout

46. Gravy
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
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.

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

48. Cream sauce
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made by adding cream to a bechamel sauce

49. Boulangere
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

50. Carryover cooking
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Diamond shaped pieces - usually of firm vegetables