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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
A sauce made from a concentrated vegetable juice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

2. Blanching
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
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 very fine pieces where uniformity of shape is not important

3. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To cut into very fine pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Pickling spice
Lorette

4. 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
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

5. crustaceans
Methode champenoise
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces
Has tall stalks and large - dark green - celery like leaves

6. clams
Oval-shapes slices
Lorette
Thon
Palourdes

7. Wasabi
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

8. Chutney
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.
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.
Stems have a mild garlic flavor

9. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Palourdes

10. 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
To melt and clarify fat
Small pieces with two angle-cut sides
Palourdes

11. lemongrass
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Berny

12. mussels
Moules
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

13. tuna
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Truite
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
Thon

14. Duchesse + Shaping + Breading + Deep-frying =
To cut into very fine pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Croquettes
Flash point

15. 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
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Pickling spice

16. lavender
To cut into football-shaped pieces with seven equal sides and flat ends.
A leading sauce made by thickening milk with a white roux and adding seasonings
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Dauphine

17. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Huitres
Is a flowering herb native to the mediterane and used since ancient times

18. savory
French for stock or base
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
Huitres

19. mollusks
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Methode champenoise
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mollusque

20. butterfly
Huitres
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Diamond shaped pieces - usually of firm vegetables

21. Ghee
Marquis
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
Crustaces
Coquilles Saint Jacques

22. diagonals
Diamond shaped pieces - usually of firm vegetables
Oval-shapes slices
Disk shaped slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

23. Parsley
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

24. cardamom
A sauce made by adding cream to a bechamel sauce
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Methode champenoise
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

25. 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
To cut into cubes with six equal-sized sides
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.
Flash point

26. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mouthfeel
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
Flet

27. peppermint
Pickling spice
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.

28. crayfish
Mouthfeel
Ecrevisses
Moules
Lorette

29. oregano
A sauce made by adding cream to a bechamel sauce
Depth of flavor
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Small pieces with two angle-cut sides

30. Recovery time
Is a flowering herb native to the mediterane and used since ancient times
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.
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

31. Pasteurization
To finely slice or shred leafy vegetables or herbs
Browning or glazing a food - usually under a salamander or broiler
Moules
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

32. Rosemary
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny
Marquis

33. A sea salt harvested off the coast of normandy - France
To cut into football-shaped pieces with seven equal sides and flat ends.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Sel Gris

34. thyme
To cut into pieces where uniformity of shape is not important
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
A leading sauce made by thickening milk with a white roux and adding seasonings

35. Parboiling
Marquis
Thon
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer

36. Opal basil
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mollusque
To melt and clarify fat

37. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has tall stalks and large - dark green - celery like leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

38. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flash point
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Berny

39. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Truite

40. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Marquis
To cut into cubes with six equal-sized sides
Flash point

41. Cream sauce
To cut into very fine pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce
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.
Truite

42. oysters
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
Small pieces with two angle-cut sides
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......

43. bechamel
Is the green leafy portion of the plant that yields seeds known as coriander
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A leading sauce made by thickening milk with a white roux and adding seasonings
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

44. Complex organic compounds concentraded in the grape's skin - pits and stems
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)
Tannins
Methode champenoise

45. Fennel
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 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
Disk shaped slices

46. Degrease
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 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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Methode champenoise

47. Duchesse + Pate a choux =
Dauphine
To melt and clarify fat
Lorette
Pickling spice

48. French dressing
Ecrevisses
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
Crustaces
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.

49. Meal
(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
Thon
Palourdes

50. Baste
To cut into cubes with six equal-sized sides
Is a flowering herb native to the mediterane and used since ancient times
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......
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

?:?:)

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Culinary Arts 101

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