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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. Opal basil
Disk shaped slices
Coquilles Saint Jacques
Crustaces
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

2. savory
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ras el hanout
Methode champenoise
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

3. French dressing
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 - dark green leaves that have a bright citrus floral aroma
French for stock or base
Ras el hanout

4. tuna
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Thon

5. trout
A sauce made by adding cream to a bechamel sauce
Truite
Pickling spice
To cut into football-shaped pieces with seven equal sides and flat ends.

6. Vinaigrette
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
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

7. Emulsion
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A leading sauce made by thickening milk with a white roux and adding seasonings
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into football-shaped pieces with seven equal sides and flat ends.

8. crustaceans
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Crustaces

9. the temperature at which a fat ignites and small flames appears on the surface of the fat
Browning or glazing a food - usually under a salamander or broiler
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Lorette
Flash point

10. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
Are small - dark green leaves that have a bright citrus floral 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

11. flounder
Flet
Includes many species & flavors (even chocolates)
Moules
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

12. lozenges
Huitres
Diamond shaped pieces - usually of firm vegetables
Palourdes
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

13. Duchesse + Pate a choux =
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.
Dauphine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Oval-shapes slices

14. Juniper
Partially cooking a food by any cooking method.
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......
Flet
A sauce made from a concentrated vegetable juice

15. Gravy
Palourdes
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

16. Render
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Methode champenoise
Ecrevisses
To melt and clarify fat

17. Chives
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flash point
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

18. tarragon
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
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
Stems have a mild garlic flavor

19. Cilantro
Pickling spice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is the green leafy portion of the plant that yields seeds known as coriander
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

20. Concassee
Peeled - seeded and diced tomato
Includes many species & flavors (even chocolates)
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 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

21. chop
To cut into pieces where uniformity of shape is not important
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Huitres
Berny

22. Blanching
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.
Has tall stalks and large - dark green - celery like leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

23. oregano
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.
Palourdes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has tall stalks and large - dark green - celery like leaves

24. lemongrass
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To melt and clarify fat

25. dice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Mouthfeel
Croquettes
To cut into cubes with six equal-sized sides

26. Shocking
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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 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.

27. cardamom
To cut into pieces where uniformity of shape is not important
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To finely slice or shred leafy vegetables or herbs

28. Fennel
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
French for stock or base
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

29. clams
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.
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
Palourdes

30. Sage
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a flowering herb native to the mediterane and used since ancient times
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To finely slice or shred leafy vegetables or herbs

31. Boulangere
Depth of flavor
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Thon

32. Cream sauce
To cut into football-shaped pieces with seven equal sides and flat ends.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Mouthfeel
A sauce made by adding cream to a bechamel sauce

33. Meal
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

34. Parboiling
Small pieces with two angle-cut sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into cubes with six equal-sized sides

35. mustard seeds
Huitres
Oval-shapes slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses

36. marjoram
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.
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 flowering herb native to the mediterane and used since ancient times

37. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ecrevisses

38. chiffonade
To finely slice or shred leafy vegetables or herbs
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

39. lime leaves
Small pieces with two angle-cut sides
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.
Are small - dark green leaves that have a bright citrus floral aroma
Diamond shaped pieces - usually of firm vegetables

40. Dill
Pickling spice
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
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

41. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Methode champenoise
Oval-shapes slices

42. Parisienne
Truite
To cut into cubes with six equal-sized sides
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

43. Essence
A sauce made from a concentrated vegetable juice
Is a flowering herb native to the mediterane and used since ancient times
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

44. 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Depth of flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas

45. Rosemary
Tannins
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

46. Ghee
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
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.

47. mollusks
To cut into cubes with six equal-sized sides
Mollusque
Partially cooking a food by any cooking method.
Moules

48. 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
Small pieces with two angle-cut sides
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.
Peeled - seeded and diced tomato

49. Matignon
To cut into cubes with six equal-sized sides
Coquilles Saint Jacques
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.

50. Chutney
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has thin - stiff - pointed leaves and a sharper flavor and 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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.