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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. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is also known as wormseed or stink weed; it grows wild throughout the Americas

2. Epazote
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Coquilles Saint Jacques

3. 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
Ras el hanout
Peeled - seeded and diced tomato
Mollusque
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

4. lavender
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

5. Rosemary
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

7. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Palourdes
Berny
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

8. Meal
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Disk shaped slices

9. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flash point
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Truite

10. Shocking
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 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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Diamond shaped pieces - usually of firm vegetables

11. Ghee
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

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

13. 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.
Pickling spice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses

14. Sage
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Coquilles Saint Jacques

15. mustard seeds
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
French for stock or base

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

17. curry leaves
Berny
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
Is the green leafy portion of the plant that yields seeds known as coriander

18. tuna
Dauphine
Thon
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

19. 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.
Depth of flavor
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 cut into very fine pieces where uniformity of shape is not important

20. clams
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Palourdes
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......
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.

21. mollusks
Tannins
Mollusque
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......

22. marjoram
Is a flowering herb native to the mediterane and used since ancient times
To cut into football-shaped pieces with seven equal sides and flat ends.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

23. whether the dish has a broad range of flavornole
To cut into football-shaped pieces with seven equal sides and flat ends.
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Thon

24. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is also known as wormseed or stink weed; it grows wild throughout the Americas

25. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
French for stock or base
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

26. Degrease
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
French for stock or base
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

27. dice
Are small - dark green leaves that have a bright citrus floral aroma
To cut into cubes with six equal-sized sides
Stems have a mild garlic flavor
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

28. the temperature at which a fat ignites and small flames appears on the surface of the fat
Sel Gris
Flash point
Mollusque
Ras el hanout

29. oblique cuts
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
Small pieces with two angle-cut sides
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

30. 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
Oval-shapes slices
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.

31. Concassee
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Peeled - seeded and diced tomato
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

32. bechamel
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 leading sauce made by thickening milk with a white roux and adding seasonings
To melt and clarify fat

33. lime leaves
Small pieces with two angle-cut sides
Disk shaped slices
To cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma

34. lozenges
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
Is a flowering herb native to the mediterane and used since ancient times
To cut into cubes with six equal-sized sides
Diamond shaped pieces - usually of firm vegetables

35. Basil
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Browning or glazing a food - usually under a salamander or broiler

36. Coulis
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To finely slice or shred leafy vegetables or herbs

37. Beurre Noir
Has tall stalks and large - dark green - celery like leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
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.

38. crayfish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Disk shaped slices
Ecrevisses
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

39. Muesli
Includes many species & flavors (even chocolates)
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
Peeled - seeded and diced tomato
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

40. Vinaigrette
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Coquilles Saint Jacques
Sel Gris

41. lavage
Thon
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has tall stalks and large - dark green - celery like leaves

42. mussels
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......
Mollusque
Moules

43. Duchesse + Tomato concassee =
Is the green leafy portion of the plant that yields seeds known as coriander
Marquis
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

44. Black & White Peppercorns
Pickling spice
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 finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

45. Fennel
Is a flowering herb native to the mediterane and used since ancient times
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
Includes many species & flavors (even chocolates)
Huitres

46. Parisienne
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
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

47. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Includes many species & flavors (even chocolates)
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.
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.

48. Emulsion
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

49. Parcooking
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
Mouthfeel

50. Duchesse + Pate a choux =
Dauphine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made from a concentrated vegetable juice