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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. Duchesse + Pate a choux =
Dauphine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Are small - dark green leaves that have a bright citrus floral aroma
Ras el hanout

2. Emulsion
Peeled - seeded and diced tomato
Partially cooking a food by any cooking method.
To cut into football-shaped pieces with seven equal sides and flat ends.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

3. lavage
Dauphine
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 tall stalks and large - dark green - celery like leaves
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

4. French dressing
Palourdes
Depth of flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

5. Render
Mollusque
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

6. crayfish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Ecrevisses
Sel Gris
Diamond shaped pieces - usually of firm vegetables

7. Parisienne
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
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
Flash point

8. 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.
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
Sel Gris
To melt and clarify fat

9. Recovery time
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.
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A leading sauce made by thickening milk with a white roux and adding seasonings

10. cardamom
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.

11. mustard seeds
Methode champenoise
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

12. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Mouthfeel
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

13. oblique cuts
To finely slice or shred leafy vegetables or herbs
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

14. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Are small - dark green leaves that have a bright citrus floral aroma
Ras el hanout

15. clams
Palourdes
Small pieces with two angle-cut sides
Lorette
A sauce made from a concentrated vegetable juice

16. bechamel
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flet
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made by adding cream to a bechamel sauce

17. Parboiling
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

18. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Tannins
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important

19. Juniper
Coquilles Saint Jacques
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

20. Fond
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.
French for stock or base
To finely slice or shred leafy vegetables or herbs
Moules

21. Duchesse + Tomato concassee =
Flash point
Marquis
To cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

22. Matignon
Includes many species & flavors (even chocolates)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

23. Baste
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
Methode champenoise
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 leading sauce made by thickening milk with a white roux and adding seasonings

24. Rosemary
Tannins
To cut into very fine pieces where uniformity of shape is not important
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

25. tarragon
Disk shaped slices
To cut into cubes with six equal-sized sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

26. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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
Includes many species & flavors (even chocolates)

27. lemongrass
Huitres
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques

28. peppermint
Truite
Croquettes
A sauce made from a concentrated vegetable juice
Has thin - stiff - pointed leaves and a sharper flavor and aroma

29. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

30. chop
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Depth of flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into pieces where uniformity of shape is not important

31. Fennel
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
To cut into cubes with six equal-sized sides
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

32. Concassee
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Peeled - seeded and diced tomato
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Huitres

33. 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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Pickling spice
Mollusque

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

35. lavender
Has tall stalks and large - dark green - celery like leaves
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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......

36. trout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Methode champenoise
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.
Truite

37. butterfly
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into football-shaped pieces with seven equal sides and flat ends.
Oval-shapes slices

38. Garlic chives
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times
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
Browning or glazing a food - usually under a salamander or broiler

39. Epazote
Pickling spice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Thon
Is also known as wormseed or stink weed; it grows wild throughout the Americas

40. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Tannins
Truite
Flash point

41. Parsley
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
Tannins
Truite
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

42. Boulangere
Huitres
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

43. whether the dish has a broad range of flavornole
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Depth of flavor
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

44. mussels
Moules
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ras el hanout

45. Pasteurization
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.
Truite
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

46. oregano
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 by any cooking method.
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

47. Degrease
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
Huitres
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Disk shaped slices

48. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Methode champenoise

49. 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
Mollusque
Disk shaped slices
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

50. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
A sauce made from a concentrated vegetable juice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Palourdes