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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. oblique cuts
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Small pieces with two angle-cut sides

2. bay
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
Berny
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

3. mustard seeds
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Disk shaped slices
Small pieces with two angle-cut sides

4. mint
Mollusque
Includes many species & flavors (even chocolates)
Ras el hanout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

5. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
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

6. Render
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
To melt and clarify fat

7. crustaceans
Crustaces
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
Palourdes

8. dice
French for stock or base
To cut into cubes with six equal-sized sides
Browning or glazing a food - usually under a salamander or broiler
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.

9. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Ecrevisses
Peeled - seeded and diced tomato
Methode champenoise
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

10. Chutney
Peeled - seeded and diced tomato
Methode champenoise
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.
Sel Gris

11. savory
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

12. Shocking
Includes many species & flavors (even chocolates)
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.
Is the green leafy portion of the plant that yields seeds known as coriander

13. Beurre Noir
Methode champenoise
Mouthfeel
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.
Stems have a mild garlic flavor

14. Emulsion
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Tannins
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

15. chop
To cut into pieces where uniformity of shape is not important
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

16. Parboiling
Depth of flavor
Thon
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

17. Sage
To finely slice or shred leafy vegetables or herbs
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food by any cooking method.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

18. Boulangere
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
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.

19. lime leaves
A leading sauce made by thickening milk with a white roux and adding seasonings
Are small - dark green leaves that have a bright citrus floral aroma
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

20. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is a flowering herb native to the mediterane and used since ancient times
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flash point
A sauce made by adding cream to a bechamel sauce

21. flounder
Depth of flavor
Flet
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

22. tarragon
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
Oval-shapes slices
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 leading sauce made by thickening milk with a white roux and adding seasonings

23. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

24. mollusks
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mouthfeel
Mollusque
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......

25. thyme
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Is a flowering herb native to the mediterane and used since ancient times

26. lavage
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
French for stock or base
Has tall stalks and large - dark green - celery like leaves
Are small - dark green leaves that have a bright citrus floral aroma

27. Parcooking
Methode champenoise
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food by any cooking method.
French for stock or base

28. Glacage
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
Browning or glazing a food - usually under a salamander or broiler
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

29. 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
Thon
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.

30. oysters
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Huitres
Diamond shaped pieces - usually of firm vegetables

31. chiffonade
A leading sauce made by thickening milk with a white roux and adding seasonings
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To finely slice or shred leafy vegetables or herbs

32. Duchesse + Shaping + Breading + Deep-frying =
Tannins
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.
Croquettes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

33. Duchesse + Pate a choux =
Dauphine
Browning or glazing a food - usually under a salamander or broiler
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

34. diagonals
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Dauphine
Oval-shapes slices

35. crayfish
Stems have a mild garlic flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses
Peeled - seeded and diced tomato

36. lemongrass
Croquettes
Mollusque
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

37. mussels
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Pickling spice
Moules
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

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

39. Cream sauce
A sauce made by adding cream to a bechamel sauce
Marquis
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.
Disk shaped slices

40. scallops
To melt and clarify fat
Mollusque
Coquilles Saint Jacques
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

41. Parisienne
Flash point
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
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.

42. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Pickling spice
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.
Mouthfeel

43. cardamom
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Small pieces with two angle-cut sides
Marquis

44. Garlic chives
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Stems have a mild garlic flavor
Is the green leafy portion of the plant that yields seeds known as coriander

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

46. Opal basil
Lorette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

47. trout
Ecrevisses
Dauphine
Truite
Are small - dark green leaves that have a bright citrus floral aroma

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

49. Recovery time
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

50. Rosemary
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine