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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 + Tomato concassee =
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Marquis

2. Parboiling
Palourdes
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
A leading sauce made by thickening milk with a white roux and adding seasonings

3. whether the dish has a broad range of flavornole
Depth of flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Moules
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

4. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
Partially cooking a food by any cooking method.
Thon
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

5. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Disk shaped slices
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

6. Duchesse + Shaping + Breading + Deep-frying =
Oval-shapes slices
Croquettes
Has tall stalks and large - dark green - celery like leaves
Tannins

7. Essence
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

8. Sage
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into very fine pieces where uniformity of shape is not important
To melt and clarify fat
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

9. tarragon
Ecrevisses
Flash point
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

10. Basil
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.
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

11. Epazote
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Dauphine
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

12. savory
Depth of flavor
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

13. lozenges
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
Diamond shaped pieces - usually of firm vegetables
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

14. diagonals
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.
Oval-shapes slices
His tiny aromatic - yellow flower and feathery - delicate blue-green 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

15. Duchesse + Pate a choux =
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
Tannins
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Dauphine

16. lemongrass
Flash point
Methode champenoise
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

17. Render
To melt and clarify fat
Lorette
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

18. mollusks
Mollusque
Flash point
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.

19. Recovery time
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......
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.

20. lavage
Has tall stalks and large - dark green - celery like leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Oval-shapes slices

21. Parsley
Croquettes
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
Thon
Moules

22. rondelles
Disk shaped slices
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

23. Chutney
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 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
To cut into football-shaped pieces with seven equal sides and flat ends.

24. thyme
Lorette
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
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

25. scallops
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
Coquilles Saint Jacques
Croquettes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

26. 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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Moules
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

27. Chervil
To cut into football-shaped pieces with seven equal sides and flat ends.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Moules

28. Dill
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has tall stalks and large - dark green - celery like leaves

29. flounder
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
Flet
Are small - dark green leaves that have a bright citrus floral aroma
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

30. 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 a concentrated vegetable juice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Ras el hanout
Is the green leafy portion of the plant that yields seeds known as coriander

31. bay
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Small pieces with two angle-cut sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

32. crayfish
Ecrevisses
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins

33. peppermint
Palourdes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices

34. tourner
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Berny
To cut into football-shaped pieces with seven equal sides and flat ends.

35. clams
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.
Browning or glazing a food - usually under a salamander or broiler
Methode champenoise
Palourdes

36. Parisienne
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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

37. mince
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
Browning or glazing a food - usually under a salamander or broiler

38. bechamel
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.

39. Boulangere
Browning or glazing a food - usually under a salamander or broiler
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

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

41. Gravy
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 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
A leading sauce made by thickening milk with a white roux and adding seasonings

42. 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.
Coquilles Saint Jacques
Oval-shapes slices
Ras el hanout

43. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Ras el hanout
Sel Gris
Coquilles Saint Jacques

44. Baste
Marquis
Is a flowering herb native to the mediterane and used since ancient times
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 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

45. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.
Huitres

46. Beurre Noir
A leading sauce made by thickening milk with a white roux and adding seasonings
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

47. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice

48. 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.
Has tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
Dauphine

49. Fond
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
French for stock or base
Depth of flavor
Crustaces

50. Juniper
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 football-shaped pieces with seven equal sides and flat ends.
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......
Partially cooking a food by any cooking method.