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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. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Disk shaped slices
Stems have a mild garlic flavor
Methode champenoise
Croquettes

2. whether the dish has a broad range of flavornole
A sauce made from a concentrated vegetable juice
Methode champenoise
Depth of flavor
Oval-shapes slices

3. Wasabi
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Are small - dark green leaves that have a bright citrus floral aroma

4. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Methode champenoise
Mollusque
Mouthfeel
Thon

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

6. Duchesse + Pate a choux =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Thon
Dauphine

7. flounder
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flet
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has tall stalks and large - dark green - celery like leaves

8. mollusks
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
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.
Oval-shapes slices

9. Parcooking
Pickling spice
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food by any cooking method.
Are small - dark green leaves that have a bright citrus floral aroma

10. clams
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.
Croquettes
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......
Palourdes

11. tourner
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into football-shaped pieces with seven equal sides and flat ends.
Truite
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

12. chiffonade
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 also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs
Mollusque

13. A sea salt harvested off the coast of normandy - France
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
Ecrevisses
Sel Gris
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

14. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Diamond shaped pieces - usually of firm vegetables
Flash point

15. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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
Flet
Flash point

16. oblique cuts
Small pieces with two angle-cut sides
Is a flowering herb native to the mediterane and used since ancient times
Disk shaped slices
Has tall stalks and large - dark green - celery like leaves

17. bechamel
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings
Browning or glazing a food - usually under a salamander or broiler
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

18. lavender
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mollusque
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Dauphine

19. dice
French for stock or base
To cut into cubes with six equal-sized sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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. Pasteurization
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
Moules
Ecrevisses

21. Carryover cooking
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

22. Fond
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

23. mussels
Moules
Truite
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Lorette

24. 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.
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Huitres

25. Duchesse + Tomato concassee =
Lorette
To cut into very fine pieces where uniformity of shape is not important
Marquis
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. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Lorette
Thon
To melt and clarify fat

27. Shocking
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

28. lozenges
Are small - dark green leaves that have a bright citrus floral aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Diamond shaped pieces - usually of firm vegetables
Flet

29. Blanching
Oval-shapes slices
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.
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
Browning or glazing a food - usually under a salamander or broiler

30. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Includes many species & flavors (even chocolates)
Lorette
A sauce made from a concentrated vegetable juice
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

31. Meal
Includes many species & flavors (even chocolates)
To cut into football-shaped pieces with seven equal sides and flat ends.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into cubes with six equal-sized sides

32. 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
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
Browning or glazing a food - usually under a salamander or broiler
Dauphine

33. lemongrass
To cut into football-shaped pieces with seven equal sides and flat ends.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

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

35. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Disk shaped slices
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.
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

36. Coulis
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. Black & White Peppercorns
Crustaces
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
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

38. Duchesse + Chopped truffles + Almond coating + Deep-frying =
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Berny
Sel Gris
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. chop
To melt and clarify fat
To cut into pieces where uniformity of shape is not important
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

40. Sage
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Includes many species & flavors (even chocolates)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

41. Degrease
Flash point
Coquilles Saint Jacques
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

42. rondelles
Small pieces with two angle-cut sides
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
Disk shaped slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

43. 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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......
Pickling spice
Ras el hanout

44. 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
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......
A sauce made from a concentrated vegetable juice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

45. Rosemary
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
Includes many species & flavors (even chocolates)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

46. tuna
Thon
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
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. diagonals
Crustaces
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Oval-shapes slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas

48. scallops
Coquilles Saint Jacques
A sauce made from a concentrated vegetable juice
Stems have a mild garlic flavor
Palourdes

49. cardamom
Peeled - seeded and diced tomato
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

50. mustard seeds
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses
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.