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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. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Lorette
Mouthfeel

2. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Stems have a mild garlic flavor
Truite
Berny

3. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 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.
Partially cooking a food by any cooking method.

4. A sea salt harvested off the coast of normandy - France
Sel Gris
Ecrevisses
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Coquilles Saint Jacques

5. Boulangere
Dauphine
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 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.
Huitres

6. Epazote
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
Tannins
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

7. Blanching
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Ras el hanout
Mollusque

8. Gravy
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Are small - dark green leaves that have a bright citrus floral aroma
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
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.

9. tuna
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes
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
Thon

10. crustaceans
Palourdes
Sel Gris
Crustaces
Marquis

11. Duchesse + Tomato concassee =
Is a flowering herb native to the mediterane and used since ancient times
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......
Marquis
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.

12. bay
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

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

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

15. Juniper
Stems have a mild garlic flavor
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......
Palourdes
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

16. Degrease
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made from a concentrated vegetable juice

17. diagonals
Oval-shapes slices
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Mouthfeel

18. Cilantro
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
To melt and clarify fat
Is the green leafy portion of the plant that yields seeds known as coriander

19. curry leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Coquilles Saint Jacques
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.

20. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Pickling spice
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

21. French dressing
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
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
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
Dauphine

22. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
Marquis
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

23. Fennel
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 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.
Marquis
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

24. Chives
Partially cooking a food by any cooking method.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Coquilles Saint Jacques
Tannins

25. tarragon
To cut into pieces where uniformity of shape is not important
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
Thon
To finely slice or shred leafy vegetables or herbs

26. 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.
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

27. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Huitres
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

28. trout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Truite
Is a flowering herb native to the mediterane and used since ancient times
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.

29. Essence
A sauce made from a concentrated vegetable juice
Crustaces
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.
Mollusque

30. Chutney
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 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
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

31. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
French for stock or base
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

32. butterfly
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.
Is the green leafy portion of the plant that yields seeds known as coriander
Peeled - seeded and diced tomato
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

33. Dill
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Truite

34. 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
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Ras el hanout

35. dice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Includes many species & flavors (even chocolates)
To cut into cubes with six equal-sized sides

36. 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.
Tannins
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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......

37. chiffonade
Includes many species & flavors (even chocolates)
Tannins
To finely slice or shred leafy vegetables or herbs
Berny

38. whether the dish has a broad range of flavornole
Ras el hanout
Depth of flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

39. Black & White Peppercorns
Flet
Has tall stalks and large - dark green - celery like leaves
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.

40. lemongrass
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A sauce made from a concentrated vegetable juice
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

41. lavender
A sauce made from a concentrated vegetable juice
Ecrevisses
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is also known as wormseed or stink weed; it grows wild throughout the Americas

42. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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 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.

43. Emulsion
Berny
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.

44. Cream sauce
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
A sauce made by adding cream to a bechamel sauce
Browning or glazing a food - usually under a salamander or broiler

45. Parboiling
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.
Depth of flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Dauphine

46. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise
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

47. Vinaigrette
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 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.
Is the green leafy portion of the plant that yields seeds known as coriander

48. Parisienne
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

50. crayfish
Thon
Huitres
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
Ecrevisses