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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. mollusks
To cut into cubes with six equal-sized sides
Mollusque
Coquilles Saint Jacques
Pickling spice

2. 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
Palourdes
Ras el hanout
Truite
To melt and clarify fat

3. marjoram
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 flowering herb native to the mediterane and used since ancient times
Partially cooking a food by any cooking method.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

4. A sea salt harvested off the coast of normandy - France
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
Ras el hanout
Sel Gris
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.

5. Boulangere
Is a flowering herb native to the mediterane and used since ancient times
Are small - dark green leaves that have a bright citrus floral aroma
Berny
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.

6. chiffonade
Moules
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
To finely slice or shred leafy vegetables or herbs
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

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

8. oblique cuts
Small pieces with two angle-cut sides
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ras el hanout

9. 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.
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.
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......

10. Matignon
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
Crustaces
Mollusque
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.

11. French dressing
Is the green leafy portion of the plant that yields seeds known as coriander
Browning or glazing a food - usually under a salamander or broiler
French for stock or base
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

12. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Small pieces with two angle-cut sides
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.

13. Coulis
Coquilles Saint Jacques
Diamond shaped pieces - usually of firm vegetables
Methode champenoise
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

14. tarragon
Flet
Lorette
A leading sauce made by thickening milk with a white roux and adding seasonings
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

15. whether the dish has a broad range of flavornole
To cut into football-shaped pieces with seven equal sides and flat ends.
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......
Depth of flavor
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

16. chop
To cut into pieces where uniformity of shape is not important
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.
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

17. curry leaves
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To melt and clarify fat
Thon

18. lavage
Coquilles Saint Jacques
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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

19. mussels
Partially cooking a food by any cooking method.
Palourdes
Marquis
Moules

20. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Croquettes
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

21. crustaceans
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To finely slice or shred leafy vegetables or herbs
Crustaces
A sauce made by adding cream to a bechamel sauce

22. Beurre Noir
To finely slice or shred leafy vegetables or herbs
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
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

23. butterfly
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flash point
To melt and clarify fat

24. dice
Peeled - seeded and diced tomato
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 cut into cubes with six equal-sized sides

25. Wasabi
Huitres
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 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

26. Baste
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ecrevisses
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

27. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
A sauce made from a concentrated vegetable juice
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point

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

29. lozenges
To cut into pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

30. Basil
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Tannins
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

31. 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
French for stock or base
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

32. Duchesse + Shaping + Breading + Deep-frying =
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 cut into cubes with six equal-sized sides
Croquettes

33. 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
Ecrevisses
Flash point
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Pickling spice

34. clams
Methode champenoise
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

35. scallops
Browning or glazing a food - usually under a salamander or broiler
Coquilles Saint Jacques
Ras el hanout
Ecrevisses

36. Sage
Mouthfeel
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

37. Parsley
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Oval-shapes slices
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

38. lime leaves
Croquettes
Berny
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
Are small - dark green leaves that have a bright citrus floral aroma

39. Fond
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.
Coquilles Saint Jacques
Berny
French for stock or base

40. thyme
Thon
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 cut into pieces where uniformity of shape is not important
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. Black & White Peppercorns
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made by adding cream to a bechamel sauce
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

42. Complex organic compounds concentraded in the grape's skin - pits and stems
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To finely slice or shred leafy vegetables or herbs
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Tannins

43. Juniper
Peeled - seeded and diced tomato
Flash point
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 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

44. bechamel
Browning or glazing a food - usually under a salamander or broiler
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

45. Recovery time
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
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.

46. Render
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
To cut into cubes with six equal-sized sides
To melt and clarify fat

47. oregano
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

48. Parcooking
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Oval-shapes slices
Partially cooking a food by any cooking method.
Moules

49. Glacage
Browning or glazing a food - usually under a salamander or broiler
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.
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

50. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
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
A sauce made from a concentrated vegetable juice
A leading sauce made by thickening milk with a white roux and adding seasonings