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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. lozenges
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor

2. Chives
A sauce made by adding cream to a bechamel sauce
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

3. Render
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

4. Opal basil
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a flowering herb native to the mediterane and used since ancient times

5. French dressing
To finely slice or shred leafy vegetables or herbs
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

6. Muesli
To cut into pieces where uniformity of shape is not important
Thon
Has tall stalks and large - dark green - celery like leaves
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

7. crayfish
Ecrevisses
Diamond shaped pieces - usually of firm vegetables
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
Lorette

8. Boulangere
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.
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

9. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Is a flowering herb native to the mediterane and used since ancient times
Marquis
Berny
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

10. bechamel
Berny
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a flowering herb native to the mediterane and used since ancient times
Oval-shapes slices

11. flounder
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flet
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

12. Essence
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Ecrevisses

13. Concassee
Peeled - seeded and diced tomato
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.

14. lime leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To finely slice or shred leafy vegetables or herbs
Is the green leafy portion of the plant that yields seeds known as coriander
Are small - dark green leaves that have a bright citrus floral aroma

15. Black & White Peppercorns
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

16. lemongrass
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A leading sauce made by thickening milk with a white roux and adding seasonings
Disk shaped slices
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

17. oregano
Browning or glazing a food - usually under a salamander or broiler
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point
Small pieces with two angle-cut sides

18. dice
To cut into cubes with six equal-sized sides
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

19. chiffonade
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To finely slice or shred leafy vegetables or herbs
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food by any cooking method.

20. crustaceans
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.
Crustaces
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

21. Ghee
Is a flowering herb native to the mediterane and used since ancient times
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
To cut into very fine pieces where uniformity of shape is not important

22. Carryover cooking
Huitres
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.
To melt and clarify fat
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

23. Meal
Ecrevisses
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

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

25. 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.
To cut into pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mollusque

26. mussels
A sauce made from a concentrated vegetable juice
Moules
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.
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

27. Duchesse + Tomato concassee =
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Marquis
Huitres
To melt and clarify fat

28. Parcooking
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 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 by any cooking method.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

29. Duchesse + Pate a choux =
Coquilles Saint Jacques
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.
Dauphine
Truite

30. 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......
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices
Tannins

31. cardamom
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

32. rondelles
Crustaces
Disk shaped slices
Mollusque
French for stock or base

33. chop
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into pieces where uniformity of shape is not important
Pickling spice
To cut into cubes with six equal-sized sides

34. Glacage
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
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......
Browning or glazing a food - usually under a salamander or broiler

35. mollusks
Mollusque
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A leading sauce made by thickening milk with a white roux and adding seasonings
Disk shaped slices

36. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Marquis
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

37. oysters
Huitres
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

38. Shocking
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Small pieces with two angle-cut sides
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.

39. tarragon
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
Ecrevisses
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

40. whether the dish has a broad range of flavornole
To cut into pieces where uniformity of shape is not important
Depth of 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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

41. mint
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 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
Coquilles Saint Jacques
Includes many species & flavors (even chocolates)

42. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Diamond shaped pieces - usually of firm vegetables
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
Includes many species & flavors (even chocolates)

43. Pasteurization
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
Tannins
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

44. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Marquis
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

45. tuna
Thon
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
Stems have a mild garlic flavor
Methode champenoise

46. diagonals
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Oval-shapes slices

47. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

48. Fond
Mouthfeel
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
French for stock or base

49. trout
Mouthfeel
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
Truite
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

50. 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.
Methode champenoise
To cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma