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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. 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.
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......
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

2. 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
A sauce made by adding cream to a bechamel sauce
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

3. Beurre Noir
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
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.
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.

4. Dill
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

5. Coulis
Mollusque
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Small pieces with two angle-cut sides

6. Chives
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

7. Garlic chives
Stems have a mild garlic flavor
Depth of flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has tall stalks and large - dark green - celery like leaves

8. Duchesse + Tomato concassee =
Marquis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made by adding cream to a bechamel sauce
To cut into football-shaped pieces with seven equal sides and flat ends.

9. whether the dish has a broad range of flavornole
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Coquilles Saint Jacques
Depth of flavor
Ras el hanout

10. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Includes many species & flavors (even chocolates)
Lorette
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.
Coquilles Saint Jacques

11. mustard seeds
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.

12. A sea salt harvested off the coast of normandy - France
Disk shaped slices
Diamond shaped pieces - usually of firm vegetables
Sel Gris
Truite

13. Parcooking
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Partially cooking a food by any cooking method.
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

14. flounder
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made by adding cream to a bechamel sauce
To cut into football-shaped pieces with seven equal sides and flat ends.

15. lavage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Browning or glazing a food - usually under a salamander or broiler
Has tall stalks and large - dark green - celery like leaves
Crustaces

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

17. 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
Thon
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
Mollusque

18. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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 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.
Methode champenoise
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.

19. Vinaigrette
Disk shaped slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.

21. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Peeled - seeded and diced tomato
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

22. mussels
Berny
Crustaces
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.
Moules

23. Fond
Ecrevisses
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
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.

24. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
To cut into pieces where uniformity of shape is not important
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.

25. thyme
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.

26. Gravy
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Mouthfeel
Thon

27. mince
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Croquettes
To cut into very fine pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

28. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Includes many species & flavors (even chocolates)
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
Browning or glazing a food - usually under a salamander or broiler

29. Render
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.
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To melt and clarify fat

30. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Pickling spice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To cut into pieces where uniformity of shape is not important

31. marjoram
Includes many species & flavors (even chocolates)
To cut into very fine pieces where uniformity of shape is not important
Croquettes
Is a flowering herb native to the mediterane and used since ancient times

32. Duchesse + Pate a choux =
Dauphine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Berny
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

33. Parisienne
Tannins
Lorette
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
Stems have a mild garlic flavor

34. bay
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
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

35. Parboiling
To finely slice or shred leafy vegetables or herbs
Mouthfeel
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

36. French dressing
To melt and clarify fat
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
Croquettes
Flet

37. bechamel
Marquis
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.
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.

38. tarragon
Coquilles Saint Jacques
To cut into pieces where uniformity of shape is not important
Small pieces with two angle-cut sides
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

39. Glacage
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Browning or glazing a food - usually under a salamander or broiler

40. tuna
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Thon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Lorette

41. peppermint
To cut into football-shaped pieces with seven equal sides and flat ends.
Ras el hanout
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To finely slice or shred leafy vegetables or herbs

42. Wasabi
Includes many species & flavors (even chocolates)
Huitres
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

43. mollusks
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce
Mollusque

44. Concassee
Peeled - seeded and diced tomato
Stems have a mild garlic 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
To melt and clarify fat

45. dice
Ecrevisses
Palourdes
To cut into cubes with six equal-sized sides
Thon

46. mint
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
Includes many species & flavors (even chocolates)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

47. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
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
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

48. Carryover cooking
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

49. lavender
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes

50. Epazote
Small pieces with two angle-cut sides
Disk shaped slices
Flash point
Is also known as wormseed or stink weed; it grows wild throughout the Americas