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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. cardamom
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
Ecrevisses
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

2. 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.
Dauphine
To melt and clarify fat
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

3. Wasabi
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.
Stems have a mild garlic flavor
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

4. 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
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
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.
Ras el hanout
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

5. Cilantro
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is the green leafy portion of the plant that yields seeds known as coriander

6. tarragon
Ecrevisses
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.
Palourdes

7. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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.
Are small - dark green leaves that have a bright citrus floral aroma
Has tall stalks and large - dark green - celery like leaves

8. Basil
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
Tannins
Moules

9. Chives
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

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

11. oblique cuts
Small pieces with two angle-cut sides
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.
Flash point

12. scallops
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Coquilles Saint Jacques

13. Render
To melt and clarify fat
To cut into pieces where uniformity of shape is not important
Moules
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.

14. Emulsion
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.
Berny
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

15. crayfish
Diamond shaped pieces - usually of firm vegetables
Marquis
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.
Ecrevisses

16. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a flowering herb native to the mediterane and used since ancient times

17. oysters
Huitres
Includes many species & flavors (even chocolates)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

18. the temperature at which a fat ignites and small flames appears on the surface of the fat
Oval-shapes slices
Coquilles Saint Jacques
Flash point
Croquettes

19. Pasteurization
To cut into very fine pieces where uniformity of shape is not important
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices

20. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
A leading sauce made by thickening milk with a white roux and adding seasonings

21. Complex organic compounds concentraded in the grape's skin - pits and stems
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
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 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
Tannins

22. curry leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ras el hanout
Includes many species & flavors (even chocolates)
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

23. French dressing
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
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 also known as wormseed or stink weed; it grows wild throughout the Americas

24. 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
Pickling spice
To finely slice or shred leafy vegetables or herbs
Flet
Includes many species & flavors (even chocolates)

25. butterfly
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into pieces where uniformity of shape is not important

26. mussels
Moules
Peeled - seeded and diced tomato
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Ras el hanout

27. Opal basil
Marquis
Berny
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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. chop
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.
To cut into pieces where uniformity of shape is not important
Thon
Truite

29. Gravy
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.
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

30. Parcooking
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 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
Partially cooking a food by any cooking method.

31. lozenges
To finely slice or shred leafy vegetables or herbs
Diamond shaped pieces - usually of firm vegetables
Mouthfeel
Oval-shapes slices

32. bechamel
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
A leading sauce made by thickening milk with a white roux and adding seasonings
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

33. Vinaigrette
To cut into football-shaped pieces with seven equal sides and flat ends.
Marquis
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.

34. Meal
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made by adding cream to a bechamel sauce
Marquis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

35. Black & White Peppercorns
Peeled - seeded and diced tomato
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
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.

36. mince
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
Methode champenoise
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

37. crustaceans
To cut into cubes with six equal-sized sides
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Crustaces
To cut into very fine pieces where uniformity of shape is not important

38. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Ras el hanout
Mouthfeel
Disk shaped slices
Pickling spice

39. Essence
Peeled - seeded and diced tomato
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

40. clams
Methode champenoise
Lorette
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Palourdes

41. Dill
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

42. 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
Ecrevisses
Is the green leafy portion of the plant that yields seeds known as coriander
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

43. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

44. Duchesse + Tomato concassee =
Marquis
French for stock or base
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Diamond shaped pieces - usually of firm vegetables

45. diagonals
Flet
Oval-shapes slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made by adding cream to a bechamel sauce

46. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Lorette

47. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 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

48. Garlic chives
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Stems have a mild garlic flavor
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.
Pickling spice

49. chiffonade
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To finely slice or shred leafy vegetables or herbs
Oval-shapes 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

50. flounder
Crustaces
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flet
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