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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 tall stalks and large - dark green - celery like leaves
To cut into pieces where uniformity of shape is not important
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

2. 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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Huitres

3. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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.
To cut into very fine pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves

4. A sea salt harvested off the coast of normandy - France
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Sel Gris
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

5. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized 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.
To finely slice or shred leafy vegetables or herbs

6. Fond
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.
Mouthfeel
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 stock or base

7. whether the dish has a broad range of flavornole
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
Depth of flavor
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flet

8. Basil
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into cubes with six equal-sized sides

9. Muesli
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

10. dice
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor

11. Cream sauce
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.
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 a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce

12. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Truite
Tannins
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler

13. chop
French for stock or base
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.
To cut into pieces where uniformity of shape is not important

14. chiffonade
Coquilles Saint Jacques
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice
To finely slice or shred leafy vegetables or herbs

15. Carryover cooking
Sel Gris
Palourdes
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

16. oysters
Huitres
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
Marquis

17. Chervil
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food by any cooking method.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

18. curry leaves
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.
Lorette
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses

19. thyme
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
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 a concentrated vegetable juice

20. mince
To cut into very fine pieces where uniformity of shape is not important
To melt and clarify fat
To finely slice or shred leafy vegetables or herbs
Marquis

21. tarragon
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
Moules
Are small - dark green leaves that have a bright citrus floral aroma
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.

22. Degrease
Sel Gris
Mollusque
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Peeled - seeded and diced tomato

23. Complex organic compounds concentraded in the grape's skin - pits and stems
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 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
Tannins

24. Emulsion
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Oval-shapes slices
To cut into very fine pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

25. 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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into pieces where uniformity of shape is not important
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

26. scallops
Dauphine
Coquilles Saint Jacques
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

27. crustaceans
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
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.
Crustaces

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

29. Sage
Mouthfeel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

30. lavage
Methode champenoise
Has tall stalks and large - dark green - celery like leaves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

31. mollusks
Mollusque
French for stock or base
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
Berny

32. Ghee
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 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.

33. trout
Flash point
Truite
Has tall stalks and large - dark green - celery like leaves
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

34. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Marquis
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

35. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Marquis

36. rondelles
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Disk shaped slices

37. Concassee
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Peeled - seeded and diced tomato

38. Meal
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Berny

39. Pasteurization
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Oval-shapes slices

40. diagonals
To finely slice or shred leafy vegetables or herbs
French for stock or base
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices

41. Vinaigrette
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
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.
Huitres

42. Fennel
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
Croquettes
Diamond shaped pieces - usually of firm vegetables
A leading sauce made by thickening milk with a white roux and adding seasonings

43. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

44. Duchesse + Pate a choux =
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Dauphine
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander

45. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Browning or glazing a food - usually under a salamander or broiler
Croquettes
Lorette
French for stock or base

46. lozenges
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
Diamond shaped pieces - usually of firm vegetables
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

47. flounder
Flet
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes

48. Duchesse + Tomato concassee =
Marquis
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Mouthfeel

49. Chutney
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes 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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

50. Parisienne
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 the green leafy portion of the plant that yields seeds known as coriander
Pickling spice
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