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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. Rosemary
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Peeled - seeded and diced tomato
Ras el hanout

2. Garlic chives
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Stems have a mild garlic flavor
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

3. tuna
Partially cooking a food by any cooking method.
Thon
Diamond shaped pieces - usually of firm vegetables
Has tall stalks and large - dark green - celery like leaves

4. crustaceans
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Small pieces with two angle-cut sides
Crustaces
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.

5. Juniper
Coquilles Saint Jacques
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

6. Ghee
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Flash point
Oval-shapes slices

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

8. Sage
To melt and clarify fat
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Peeled - seeded and diced tomato
Truite

9. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Lorette
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

10. Fennel
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
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
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

11. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ras el hanout
Partially cooking a food by any cooking method.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

12. Cream sauce
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made by adding cream to a bechamel sauce

13. Glacage
Ecrevisses
Pickling spice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Browning or glazing a food - usually under a salamander or broiler

14. French dressing
A leading sauce made by thickening milk with a white roux and adding seasonings
Dauphine
Stems have a mild garlic 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

15. Matignon
Pickling spice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.
Depth of flavor

16. oregano
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Truite
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

17. the temperature at which a fat ignites and small flames appears on the surface of the fat
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flash point

18. A sea salt harvested off the coast of normandy - France
Sel Gris
Thon
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

19. Coulis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 form a puree of vegetables and/or fruit. It may be served hot or cold.

20. diagonals
Palourdes
Oval-shapes slices
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

21. savory
Stems have a mild garlic flavor
Tannins
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a flowering herb native to the mediterane and used since ancient times

22. lozenges
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Disk shaped slices
Diamond shaped pieces - usually of firm vegetables
Small pieces with two angle-cut sides

23. butterfly
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Pickling spice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

24. lavage
Croquettes
Has tall stalks and large - dark green - celery like leaves
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

25. 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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
French for stock or base
Palourdes

26. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic flavor
French for stock or base
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

27. Duchesse + Shaping + Breading + Deep-frying =
Small pieces with two angle-cut sides
Croquettes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

28. Beurre Noir
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
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.
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
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. Render
To melt and clarify fat
Dauphine
Palourdes
Has thin - stiff - pointed leaves and a sharper flavor and aroma

30. mussels
Truite
Moules
A sauce made by adding cream to a bechamel sauce
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

31. Complex organic compounds concentraded in the grape's skin - pits and stems
Mouthfeel
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Tannins
Sel Gris

32. tarragon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
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.

33. Chives
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
Stems have a mild garlic flavor
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

34. peppermint
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has tall stalks and large - dark green - celery like leaves

35. Parisienne
Ras el hanout
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 flowering herb native to the mediterane and used since ancient times
Flet

36. oysters
Coquilles Saint Jacques
Mollusque
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Huitres

37. mince
Mouthfeel
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.

38. 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
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.
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......
Pickling spice
Includes many species & flavors (even chocolates)

39. mollusks
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mollusque
Oval-shapes slices

40. Wasabi
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 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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A leading sauce made by thickening milk with a white roux and adding seasonings

41. Baste
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Partially cooking a food by any cooking method.
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.
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

42. Essence
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made from a concentrated vegetable juice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

43. Parboiling
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.
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 thin - stiff - pointed leaves and a sharper flavor and aroma

44. bay
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
French for stock or base

45. lavender
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Diamond shaped pieces - usually of firm vegetables
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

46. chop
Flash point
Truite
To cut into pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves

47. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Berny
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

48. Epazote
Stems have a mild garlic flavor
Sel Gris
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

49. whether the dish has a broad range of flavornole
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Depth of flavor
Has tall stalks and large - dark green - celery like leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

50. 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.
Ecrevisses
Depth of flavor
Has tall stalks and large - dark green - celery like leaves