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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. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Partially cooking a food by any cooking method.

2. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

3. Dill
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a flowering herb native to the mediterane and used since ancient times

4. flounder
Croquettes
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 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.
Flet

5. crayfish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Ecrevisses

6. marjoram
Flash point
Is a flowering herb native to the mediterane and used since ancient times
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

7. 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Peeled - seeded and diced tomato
Is a flowering herb native to the mediterane and used since ancient times

8. butterfly
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a flowering herb native to the mediterane and used since ancient times
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

9. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Mouthfeel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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

10. Fond
Huitres
French for stock or base
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

11. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed 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.

12. Degrease
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Moules
Dauphine

13. Parcooking
Huitres
Depth of flavor
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.

14. French dressing
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 finely slice or shred leafy vegetables or herbs
Berny

15. Glacage
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Browning or glazing a food - usually under a salamander or broiler
Truite
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

16. Emulsion
Dauphine
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

17. Parisienne
Oval-shapes slices
Disk shaped slices
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
Small pieces with two angle-cut sides

18. Cream sauce
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 sauce made by adding cream to a bechamel sauce

19. 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
To cut into pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. Fennel
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
Oval-shapes slices
Truite
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

21. Beurre Noir
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.
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.
Flet
Diamond shaped pieces - usually of firm vegetables

22. oysters
A sauce made from a concentrated vegetable juice
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
Has tall stalks and large - dark green - celery like leaves

23. whether the dish has a broad range of flavornole
Sel Gris
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Depth of 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

24. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
French for stock or base
Marquis
Mouthfeel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

25. Carryover cooking
Stems have a mild garlic flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

26. bechamel
Stems have a mild garlic flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 leading sauce made by thickening milk with a white roux and adding seasonings

27. Concassee
Truite
Disk shaped slices
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.
Peeled - seeded and diced tomato

28. Pasteurization
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Methode champenoise
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

29. Muesli
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
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

30. peppermint
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

31. crustaceans
Crustaces
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made from a concentrated vegetable juice

32. Render
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
To melt and clarify fat
Includes many species & flavors (even chocolates)
French for stock or base

33. scallops
Mollusque
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......
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Coquilles Saint Jacques

34. dice
Ras el hanout
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
To cut into cubes with six equal-sized sides
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

35. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Are small - dark green leaves that have a bright citrus floral aroma
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
Disk shaped slices

36. Duchesse + Tomato concassee =
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......
Peeled - seeded and diced tomato
Marquis
Depth of flavor

37. bay
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Sel Gris
Has tall stalks and large - dark green - celery like leaves

38. thyme
Coquilles Saint Jacques
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
Crustaces

39. clams
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler
Palourdes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

40. Matignon
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.
Disk shaped slices
Methode champenoise
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

41. chiffonade
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 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
To finely slice or shred leafy vegetables or herbs
Huitres

42. cardamom
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
Moules
Has thin - stiff - pointed leaves and a sharper flavor and aroma

43. 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.
Methode champenoise
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

44. lime leaves
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce
Are small - dark green leaves that have a bright citrus floral aroma

45. Dauphine + Grated Parmesan + Piped shape + 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
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......
Lorette
Pickling spice

46. Boulangere
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
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Includes many species & flavors (even chocolates)

47. Cilantro
Palourdes
Is the green leafy portion of the plant that yields seeds known as coriander
Coquilles Saint Jacques
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

48. Chervil
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

49. A sea salt harvested off the coast of normandy - France
Sel Gris
Oval-shapes slices
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

50. Sage
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Palourdes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes