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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. diagonals
Oval-shapes slices
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
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
To cut into very fine pieces where uniformity of shape is not important

2. mollusks
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mollusque
Thon

3. Fennel
Mollusque
Coquilles Saint Jacques
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
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

4. Chervil
Is the green leafy portion of the plant that yields seeds known as coriander
Is a flowering herb native to the mediterane and used since ancient times
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made by adding cream to a bechamel sauce

5. Cream sauce
A sauce made by adding cream to a bechamel sauce
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

6. mussels
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is the green leafy portion of the plant that yields seeds known as coriander
Moules
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.

7. Epazote
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 also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into football-shaped pieces with seven equal sides and flat ends.
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. crustaceans
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Crustaces
Ecrevisses

9. rondelles
Disk shaped slices
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.
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
Tannins

10. 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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ras el hanout
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
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. Baste
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is the green leafy portion of the plant that yields seeds known as coriander
Depth of flavor
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

12. Fond
French for stock or base
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.

13. tuna
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.
Thon
Palourdes
To cut into very fine pieces where uniformity of shape is not important

14. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Disk shaped slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

15. chiffonade
To finely slice or shred leafy vegetables or herbs
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

16. Parboiling
Truite
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

17. clams
Flet
Oval-shapes slices
Palourdes
Crustaces

18. Duchesse + Shaping + Breading + Deep-frying =
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Thon
Croquettes

19. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

20. Beurre Noir
To cut into football-shaped pieces with seven equal sides and flat ends.
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 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.
Palourdes

21. Black & White Peppercorns
Berny
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Oval-shapes slices

22. Parisienne
Ras el hanout
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

23. Gravy
Peeled - seeded and diced tomato
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 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.

24. whether the dish has a broad range of flavornole
To cut into cubes with six equal-sized sides
Depth of flavor
A sauce made by adding cream to a bechamel sauce
To cut into pieces where uniformity of shape is not important

25. Degrease
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

26. Chutney
Is a flowering herb native to the mediterane and used since ancient times
Is the green leafy portion of the plant that yields seeds known as coriander
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 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.

27. Glacage
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.
Flet
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

28. mustard seeds
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

29. 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
Crustaces
Lorette
Moules

30. Muesli
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
Lorette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

31. Meal
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

32. lavender
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

33. flounder
Flet
Crustaces
Mouthfeel
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

34. oregano
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
To melt and clarify fat

35. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flash point
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

36. Rosemary
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

37. butterfly
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Disk shaped slices

38. Carryover cooking
To cut into very fine pieces where uniformity of shape is not important
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

39. Blanching
Methode champenoise
Has tall stalks and large - dark green - celery like leaves
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.
Huitres

40. Duchesse + Pate a choux =
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To melt and clarify fat
Dauphine
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

41. Garlic chives
Mollusque
Dauphine
Stems have a mild garlic flavor
Browning or glazing a food - usually under a salamander or broiler

42. marjoram
Dauphine
Flet
Is a flowering herb native to the mediterane and used since ancient times
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.

43. French dressing
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
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.
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
Sel Gris

44. savory
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Diamond shaped pieces - usually of firm vegetables

45. thyme
A sauce made by adding cream to a bechamel sauce
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
Coquilles Saint Jacques
Mouthfeel

46. Render
To melt and clarify fat
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Croquettes
A leading sauce made by thickening milk with a white roux and adding seasonings

47. trout
Partially cooking a food by any cooking method.
Berny
Truite
A sauce made from a concentrated vegetable juice

48. lozenges
Are small - dark green leaves that have a bright citrus floral aroma
Diamond shaped pieces - usually of firm vegetables
Includes many species & flavors (even chocolates)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

49. Pasteurization
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

50. Cilantro
Small pieces with two angle-cut sides
To melt and clarify fat
Is the green leafy portion of the plant that yields seeds known as coriander
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