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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. curry leaves
To cut into very fine pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Truite

2. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Sel Gris
Berny

3. Duchesse + Tomato concassee =
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Marquis
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

4. Duchesse + Shaping + Breading + Deep-frying =
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
Lorette
Flash point
Croquettes

5. Carryover cooking
Oval-shapes slices
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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. Ghee
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

7. Epazote
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
To melt and clarify fat
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

8. Wasabi
Ecrevisses
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Stems have a mild garlic flavor

9. Parboiling
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

10. lozenges
Truite
Diamond shaped pieces - usually of firm vegetables
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made by adding cream to a bechamel sauce

11. Duchesse + Pate a choux =
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Dauphine
Are small - dark green leaves that have a bright citrus floral aroma
Thon

12. crustaceans
Mouthfeel
Crustaces
Flash point
Small pieces with two angle-cut sides

13. mussels
Dauphine
Moules
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

14. Sage
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mouthfeel

15. Chives
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

16. whether the dish has a broad range of flavornole
Truite
Marquis
Depth of flavor
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.

17. Emulsion
Huitres
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Small pieces with two angle-cut sides
Pickling spice

18. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Crustaces

19. Concassee
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Peeled - seeded and diced tomato
Mouthfeel
French for stock or base

20. lavage
Huitres
Has tall stalks and large - dark green - celery like leaves
Flet
Small pieces with two angle-cut sides

21. chop
Depth of flavor
To cut into pieces where uniformity of shape is not important
Palourdes
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.

22. scallops
Coquilles Saint Jacques
A sauce made by adding cream to a bechamel sauce
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.
Diamond shaped pieces - usually of firm vegetables

23. Juniper
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......
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

24. flounder
Flet
Flash point
Ecrevisses
To cut into very fine pieces where uniformity of shape is not important

25. mince
To cut into very fine pieces where uniformity of shape is not important
Stems have a mild garlic flavor
Includes many species & flavors (even chocolates)
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

26. mint
A sauce made from a concentrated vegetable juice
Browning or glazing a food - usually under a salamander or broiler
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
Includes many species & flavors (even chocolates)

27. Pasteurization
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

28. oblique cuts
Lorette
Palourdes
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.
Small pieces with two angle-cut sides

29. Render
To finely slice or shred leafy vegetables or herbs
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 melt and clarify fat

30. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides
Is a flowering herb native to the mediterane and used since ancient times
A leading sauce made by thickening milk with a white roux and adding seasonings

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

32. Meal
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Diamond shaped pieces - usually of firm vegetables
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

33. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
French for stock or base
Berny
Marquis

34. cardamom
Has tall stalks and large - dark green - celery like leaves
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)
Ecrevisses

35. 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 finely slice or shred leafy vegetables or herbs

36. A sea salt harvested off the coast of normandy - France
To cut into cubes with six equal-sized sides
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
Huitres

37. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

38. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Ras el hanout
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Methode champenoise

39. Fond
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into pieces where uniformity of shape is not important
French for stock or base

40. diagonals
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
Lorette
Oval-shapes slices

41. lime leaves
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 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
Are small - dark green leaves that have a bright citrus floral aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

42. Opal basil
Browning or glazing a food - usually under a salamander or broiler
Depth of flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Thon

43. Parisienne
Is a flowering herb native to the mediterane and used since ancient times
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Dauphine

44. lemongrass
A sauce made by adding cream to a bechamel sauce
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

45. Degrease
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

46. Beurre Noir
Crustaces
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.
To finely slice or shred leafy vegetables or herbs

47. trout
Truite
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
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.

48. Cream sauce
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Berny

49. Rosemary
Flash point
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Berny
Truite

50. Gravy
Lorette
French for stock or base
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.