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

2. Duchesse + Tomato concassee =
Marquis
To melt and clarify fat
Thon
A leading sauce made by thickening milk with a white roux and adding seasonings

3. Parboiling
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

4. Parisienne
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 by adding cream to a bechamel sauce
Disk shaped slices
Mollusque

5. peppermint
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
Includes many species & flavors (even chocolates)
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

6. Shocking
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 flowering herb native to the mediterane and used since ancient times

7. Boulangere
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer
Berny
Stems have a mild garlic flavor

8. Gravy
Diamond shaped pieces - usually of firm vegetables
Flash point
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.
Huitres

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

10. French dressing
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To melt and clarify fat
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 leading sauce made by thickening milk with a white roux and adding seasonings

11. Render
To melt and clarify fat
Crustaces
Oval-shapes slices
Small pieces with two angle-cut sides

12. butterfly
Ras el hanout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
Oval-shapes slices

13. chop
To cut into pieces where uniformity of shape is not important
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Berny
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

14. scallops
Coquilles Saint Jacques
To cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

15. Chives
Mollusque
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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. savory
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
French for stock or base
To cut into pieces where uniformity of shape is not important

17. the temperature at which a fat ignites and small flames appears on the surface of the fat
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Huitres
Flash point
Peeled - seeded and diced tomato

18. Essence
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 sauce made from a concentrated vegetable juice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Peeled - seeded and diced tomato

19. mussels
Mollusque
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
Coquilles Saint Jacques
Moules

20. Garlic chives
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Stems have a mild garlic flavor

21. Beurre Noir
Are small - dark green leaves that have a bright citrus floral aroma
Has tall stalks and large - dark green - celery like leaves
A sauce made by adding cream to a bechamel sauce
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. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ras el hanout
Crustaces
To cut into football-shaped pieces with seven equal sides and flat ends.

23. 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
Lorette
Palourdes

24. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Moules
To finely slice or shred leafy vegetables or herbs
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

25. Emulsion
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

26. Meal
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.
Partially cooking a food by any cooking method.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

27. Dill
Mollusque
A sauce made from a concentrated vegetable juice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

28. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A sauce made from a concentrated vegetable juice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Includes many species & flavors (even chocolates)

29. Matignon
To cut into pieces where uniformity of shape is not important
Depth of flavor
Oval-shapes slices
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.

30. mince
Marquis
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 cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

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

32. Cream sauce
A sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

33. whether the dish has a broad range of flavornole
Depth of flavor
Small pieces with two angle-cut sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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

34. flounder
Stems have a mild garlic flavor
Tannins
To cut into pieces where uniformity of shape is not important
Flet

35. 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
Moules
Pickling spice
Mollusque
Is also known as wormseed or stink weed; it grows wild throughout the Americas

36. chiffonade
To cut into cubes with six equal-sized sides
Tannins
To finely slice or shred leafy vegetables or herbs
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. Blanching
Ecrevisses
Palourdes
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.
Coquilles Saint Jacques

38. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Flash point
Includes many species & flavors (even chocolates)
Berny
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

39. Juniper
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......
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food by any cooking method.

40. lavage
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has tall stalks and large - dark green - celery like leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet

41. Chutney
Is a flowering herb native to the mediterane and used since ancient times
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

42. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Browning or glazing a food - usually under a salamander or broiler
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

43. mustard seeds
To melt and clarify fat
Browning or glazing a food - usually under a salamander or broiler
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

44. diagonals
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Partially cooking a food by any cooking method.
Flash point
Oval-shapes slices

45. Baste
Lorette
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

46. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise
Pickling spice
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.

47. Fennel
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
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

48. trout
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ras el hanout
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Truite

49. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice
Includes many species & flavors (even chocolates)
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

50. Fond
French for stock or base
Dauphine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Small pieces with two angle-cut sides