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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. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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
Croquettes

2. scallops
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Marquis
Are small - dark green leaves that have a bright citrus floral aroma

3. Carryover cooking
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
Are small - dark green leaves that have a bright citrus floral aroma
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.
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. oblique cuts
Small pieces with two angle-cut sides
To cut into pieces where uniformity of shape is not important
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

5. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Disk shaped slices
Moules
Lorette
Methode champenoise

6. Parsley
Has tall stalks and large - dark green - celery like leaves
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
Pickling spice
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

7. Baste
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 flowering herb native to the mediterane and used since ancient times
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Small pieces with two angle-cut sides

8. peppermint
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Methode champenoise

9. chop
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Berny
To cut into pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

10. flounder
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A leading sauce made by thickening milk with a white roux and adding seasonings
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flet

11. Duchesse + Shaping + Breading + Deep-frying =
Truite
To cut into pieces where uniformity of shape is not important
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.

12. lemongrass
Tannins
Oval-shapes slices
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

13. Cream sauce
Berny
A sauce made by adding cream to a bechamel sauce
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

14. 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.
Palourdes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.

15. Coulis
Ras el hanout
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

16. the temperature at which a fat ignites and small flames appears on the surface of the fat
Croquettes
Pickling spice
Flash point
Thon

17. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Croquettes
Stems have a mild garlic flavor
Dauphine

18. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny
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
Mollusque

19. Essence
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
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

20. Sage
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

21. mince
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into very fine pieces where uniformity of shape is not important

22. trout
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
Tannins
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

23. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

24. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To cut into very fine pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

25. 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
Peeled - seeded and diced tomato
Moules
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

26. Muesli
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Methode champenoise
Is a flowering herb native to the mediterane and used since ancient times

27. Glacage
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Browning or glazing a food - usually under a salamander or broiler

28. Opal basil
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Croquettes

29. Pasteurization
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......
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Stems have a mild garlic flavor
Has tall stalks and large - dark green - celery like leaves

30. bechamel
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Pickling spice
A leading sauce made by thickening milk with a white roux and adding seasonings

31. Parboiling
Huitres
To cut into football-shaped pieces with seven equal sides and flat ends.
Lorette
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

32. whether the dish has a broad range of flavornole
Oval-shapes slices
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Depth of flavor

33. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

34. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A sauce made from a concentrated vegetable juice
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
Methode champenoise

35. Parcooking
To melt and clarify fat
Crustaces
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food by any cooking method.

36. Ghee
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.
Moules
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 tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

37. Matignon
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.

38. Emulsion
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
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).

39. mollusks
A sauce made from a concentrated vegetable juice
Partially cooking a food by any cooking method.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Mollusque

40. Fennel
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler
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 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

41. lozenges
A sauce made by adding cream to a bechamel sauce
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Diamond shaped pieces - usually of firm vegetables
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

42. lime leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Are small - dark green leaves that have a bright citrus floral aroma
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.

43. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Includes many species & flavors (even chocolates)
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.
Peeled - seeded and diced tomato

44. Beurre Noir
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 the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules

45. diagonals
Oval-shapes slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 form a puree of vegetables and/or fruit. It may be served hot or cold.

46. Chives
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
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.

47. Gravy
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Mouthfeel
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
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.

48. crustaceans
A sauce made from a concentrated vegetable juice
Crustaces
Mouthfeel
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

49. lavage
To melt and clarify fat
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
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

50. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
French for stock or base
Berny