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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. butterfly
Marquis
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a flowering herb native to the mediterane and used since ancient times

2. trout
Truite
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point
To finely slice or shred leafy vegetables or herbs

3. mince
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.
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.

4. Parisienne
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
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

5. mussels
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Moules
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 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.

6. Gravy
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
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

7. tarragon
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 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

8. tuna
Includes many species & flavors (even chocolates)
Croquettes
Has tall stalks and large - dark green - celery like leaves
Thon

9. Vinaigrette
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

10. Blanching
To cut into very fine pieces where uniformity of shape is not important
Dauphine
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
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.

11. crayfish
Ecrevisses
Ras el hanout
Methode champenoise
Depth of flavor

12. oregano
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Dauphine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

13. mint
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Includes many species & flavors (even chocolates)

14. Matignon
Coquilles Saint Jacques
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
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.
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.

15. Wasabi
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

16. Duchesse + Shaping + Breading + Deep-frying =
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Oval-shapes slices
Is the green leafy portion of the plant that yields seeds known as coriander
Croquettes

17. clams
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
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
Palourdes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

18. chiffonade
Oval-shapes slices
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
To finely slice or shred leafy vegetables or herbs

19. Cilantro
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.
Partially cooking a food by any cooking method.
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

20. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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......

21. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice
Partially cooking a food by any cooking method.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

22. scallops
Coquilles Saint Jacques
A sauce made by adding cream to a bechamel sauce
To cut into pieces where uniformity of shape is not important
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

23. bay
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

24. cardamom
Oval-shapes slices
Marquis
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.

25. marjoram
Stems have a mild garlic flavor
Pickling spice
Methode champenoise
Is a flowering herb native to the mediterane and used since ancient times

26. lavage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has tall stalks and large - dark green - celery like leaves
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

27. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Lorette

28. tourner
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Disk shaped slices
Stems have a mild garlic flavor
To cut into football-shaped pieces with seven equal sides and flat ends.

29. flounder
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flet
Huitres

30. Fond
French for stock or base
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings

31. Concassee
Peeled - seeded and diced tomato
To melt and clarify fat
To cut into very fine 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

32. French dressing
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Methode champenoise
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
Huitres

33. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Peeled - seeded and diced tomato
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

34. oblique cuts
Small pieces with two angle-cut sides
Thon
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.

35. Duchesse + Pate a choux =
Ecrevisses
Dauphine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

36. Complex organic compounds concentraded in the grape's skin - pits and stems
Ras el hanout
Tannins
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. lime leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Browning or glazing a food - usually under a salamander or broiler
Are small - dark green leaves that have a bright citrus floral aroma
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

38. Recovery time
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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

39. peppermint
A leading sauce made by thickening milk with a white roux and adding seasonings
Tannins
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has thin - stiff - pointed leaves and a sharper flavor and aroma

40. Glacage
Dauphine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Ras el hanout
Browning or glazing a food - usually under a salamander or broiler

41. mollusks
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
Mollusque
Has thin - stiff - pointed leaves and a sharper flavor and aroma

42. Carryover cooking
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

43. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Flet
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Mouthfeel

44. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Mouthfeel
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Moules
Berny

45. Black & White Peppercorns
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Flash point

46. 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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
Sel Gris
Methode champenoise
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

47. Basil
Are small - dark green leaves that have a bright citrus floral aroma
Sel Gris
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

48. Opal basil
Coquilles Saint Jacques
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.
Huitres
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

49. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Marquis
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

50. Parcooking
Partially cooking a food by any cooking method.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flet
Depth of flavor