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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. crayfish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ecrevisses
A sauce made from a concentrated vegetable juice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

2. Chervil
Marquis
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette

3. 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
Pickling spice
Includes many species & flavors (even chocolates)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

4. Matignon
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.
Mollusque
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

5. Vinaigrette
Browning or glazing a food - usually under a salamander or broiler
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Stems have a mild garlic flavor
Palourdes

6. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Flash point
Dauphine
Are small - dark green leaves that have a bright citrus floral aroma

7. crustaceans
Croquettes
Oval-shapes slices
Crustaces
Includes many species & flavors (even chocolates)

8. whether the dish has a broad range of flavornole
Depth of flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 thin - stiff - pointed leaves and a sharper flavor and aroma

9. Boulangere
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 cubes with six equal-sized sides
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
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.

10. bechamel
French for stock or base
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

11. 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Ras el hanout
Peeled - seeded and diced tomato

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

13. Duchesse + Shaping + Breading + Deep-frying =
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Croquettes
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.
Partially cooking a food by any cooking method.

14. tarragon
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To melt and clarify fat

15. lozenges
Diamond shaped pieces - usually of firm vegetables
Depth of flavor
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

16. Chives
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Methode champenoise
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

17. Cilantro
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
Is the green leafy portion of the plant that yields seeds known as coriander
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To finely slice or shred leafy vegetables or herbs

18. Duchesse + Tomato concassee =
Marquis
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
A sauce made from a concentrated vegetable juice

19. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made by adding cream to a bechamel sauce
To melt and clarify fat
Palourdes

20. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Small pieces with two angle-cut sides
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

21. flounder
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
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.
Diamond shaped pieces - usually of firm vegetables

22. Beurre Noir
Moules
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

23. tuna
Flash point
Thon
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.
Small pieces with two angle-cut sides

24. Glacage
Browning or glazing a food - usually under a salamander or broiler
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Is a flowering herb native to the mediterane and used since ancient times

25. lime leaves
To melt and clarify fat
Methode champenoise
Are small - dark green leaves that have a bright citrus floral aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

26. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Peeled - seeded and diced tomato
Tannins

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

28. lemongrass
Stems have a mild garlic flavor
Coquilles Saint Jacques
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Pickling spice

29. Opal basil
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......
Peeled - seeded and diced tomato
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Tannins

30. chop
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Pickling spice
Browning or glazing a food - usually under a salamander or broiler
To cut into pieces where uniformity of shape is not important

31. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

32. French dressing
Flet
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flash point

33. bay
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
Truite
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

34. mussels
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Moules
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

35. butterfly
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flash point

36. Chutney
Crustaces
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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......

37. rondelles
Disk shaped slices
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.
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. 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
Ras el hanout
Dauphine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

39. clams
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
Palourdes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

40. 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 the green leafy portion of the plant that yields seeds known as coriander
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

41. Fennel
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 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 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

42. Parcooking
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

43. oblique cuts
Mollusque
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.
Small pieces with two angle-cut sides
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

44. oysters
Partially cooking a food by any cooking method.
Croquettes
Huitres
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. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A sauce made by adding cream to a bechamel sauce
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into very fine pieces where uniformity of shape is not important
Lorette

46. dice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Berny
To cut into cubes with six equal-sized sides

47. A sea salt harvested off the coast of normandy - France
Flash point
Lorette
Sel Gris
Includes many species & flavors (even chocolates)

48. mince
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 pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
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

49. 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.
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Marquis

50. Sage
Coquilles Saint Jacques
Mouthfeel
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur