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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. lavage
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has tall stalks and large - dark green - celery like leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

2. curry leaves
A sauce made by adding cream to a bechamel sauce
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mollusque

3. tarragon
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 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

4. the temperature at which a fat ignites and small flames appears on the surface of the fat
Diamond shaped pieces - usually of firm vegetables
Flash point
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
Oval-shapes slices

5. Ghee
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
Crustaces
Coquilles Saint Jacques
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

6. 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.
Sel Gris
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

7. scallops
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has tall stalks and large - dark green - celery like leaves
Small pieces with two angle-cut sides

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

9. savory
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Browning or glazing a food - usually under a salamander or broiler

10. oblique cuts
Partially cooking a food by any cooking method.
Croquettes
Is a flowering herb native to the mediterane and used since ancient times
Small pieces with two angle-cut sides

11. flounder
Lorette
Flet
French for stock or base
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

12. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Flash point
Are small - dark green leaves that have a bright citrus floral aroma

13. Juniper
Mouthfeel
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

14. Boulangere
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.
A sauce made from a concentrated vegetable juice
Thon
Are small - dark green leaves that have a bright citrus floral aroma

15. Fennel
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.
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 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
Palourdes

16. crustaceans
Methode champenoise
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Crustaces
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.

17. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
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
Thon

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

19. rondelles
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Disk shaped slices
Marquis

20. Beurre Noir
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Stems have a mild garlic flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

21. trout
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.
To cut into cubes with six equal-sized sides
Truite
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

22. Coulis
Has tall stalks and large - dark green - celery like leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Ecrevisses
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

23. A sea salt harvested off the coast of normandy - France
Sel Gris
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......
Croquettes
Thon

24. 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
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Pickling spice
Mollusque

25. cardamom
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

26. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
A sauce made by adding cream to a bechamel sauce
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. peppermint
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Huitres
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 thin - stiff - pointed leaves and a sharper flavor and aroma

28. Baste
Peeled - seeded and diced tomato
Moules
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.
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

29. bay
Disk shaped slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

30. Parcooking
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 by any cooking method.

31. clams
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
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.
Palourdes
Includes many species & flavors (even chocolates)

32. Chutney
Includes many species & flavors (even chocolates)
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.
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

33. Black & White Peppercorns
Thon
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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

34. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A leading sauce made by thickening milk with a white roux and adding seasonings
French for stock or base
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

35. lavender
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 flowering herb native to the mediterane and used since ancient times
Oval-shapes slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

36. Parsley
Diamond shaped pieces - usually of firm vegetables
To cut into pieces where uniformity of shape is not important
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

37. Glacage
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Browning or glazing a food - usually under a salamander or broiler
Is a flowering herb native to the mediterane and used since ancient times

38. Shocking
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......
A sauce made by adding cream to a bechamel sauce
Stems have a mild garlic flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

39. Parboiling
French for stock or base
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice
Croquettes

40. French dressing
Crustaces
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
Small pieces with two angle-cut sides
Peeled - seeded and diced tomato

41. Emulsion
Diamond shaped pieces - usually of firm vegetables
Berny
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

42. Duchesse + Shaping + Breading + Deep-frying =
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Croquettes
A leading sauce made by thickening milk with a white roux and adding seasonings
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.

43. 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
Coquilles Saint Jacques
Ras el hanout
Moules
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

44. bechamel
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A leading sauce made by thickening milk with a white roux and adding seasonings
Browning or glazing a food - usually under a salamander or broiler
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

45. Concassee
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
Peeled - seeded and diced tomato
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 small - dark green leaves that have a bright citrus floral aroma

46. dice
Dauphine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into cubes with six equal-sized 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.

47. marjoram
Are small - dark green leaves that have a bright citrus floral aroma
Tannins
Is a flowering herb native to the mediterane and used since ancient times
Ras el hanout

48. diagonals
Oval-shapes slices
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
Marquis

49. Vinaigrette
Flet
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
French for stock or base
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

50. Carryover cooking
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Small pieces with two angle-cut sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.