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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. Boulangere
Tannins
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

2. Garlic chives
Partially cooking a food by any cooking method.
Stems have a mild garlic flavor
A sauce made by adding cream to a bechamel sauce
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.

3. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A leading sauce made by thickening milk with a white roux and adding seasonings
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.

4. Pasteurization
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

5. mince
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into very fine pieces where uniformity of shape is not important
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

6. curry leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Pickling spice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

7. Parsley
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
To cut into football-shaped pieces with seven equal sides and flat ends.
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

8. butterfly
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Coquilles Saint Jacques

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

10. flounder
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flet
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

11. tourner
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.
Mollusque
To cut into football-shaped pieces with seven equal sides and flat ends.

12. whether the dish has a broad range of flavornole
Depth of flavor
Ras el hanout
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.

13. peppermint
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Includes many species & flavors (even chocolates)
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

14. Complex organic compounds concentraded in the grape's skin - pits and stems
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Thon
Tannins

15. diagonals
Oval-shapes slices
Berny
A sauce made by adding cream to a bechamel sauce
Tannins

16. mint
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Includes many species & flavors (even chocolates)

17. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

18. lemongrass
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made by adding cream to a bechamel sauce
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

19. Wasabi
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

20. chop
Crustaces
To cut into pieces where uniformity of shape is not important
Ras el hanout
Methode champenoise

21. mollusks
Stems have a mild garlic flavor
Mollusque
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Oval-shapes slices

22. Blanching
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
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.
Sel Gris

23. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Is the green leafy portion of the plant that yields seeds known as coriander
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Coquilles Saint Jacques

24. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Ecrevisses
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

25. Black & White Peppercorns
Partially cooking a food by any cooking method.
Flash point
Has tall stalks and large - dark green - celery like leaves
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

26. Concassee
Mollusque
Lorette
Peeled - seeded and diced tomato
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.

27. Carryover cooking
Ras el hanout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 football-shaped pieces with seven equal sides and flat ends.

28. French dressing
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.
Is the green leafy portion of the plant that yields seeds known as coriander
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

29. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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.
Diamond shaped pieces - usually of firm vegetables
Are small - dark green leaves that have a bright citrus floral aroma

30. marjoram
Diamond shaped pieces - usually of firm vegetables
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a flowering herb native to the mediterane and used since ancient times
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

31. the temperature at which a fat ignites and small flames appears on the surface of the fat
Palourdes
Flash point
To cut into cubes with six equal-sized sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

33. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Peeled - seeded and diced tomato
Methode champenoise
To cut into football-shaped pieces with seven equal sides and flat ends.

34. Coulis
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.
Small pieces with two angle-cut sides
Oval-shapes slices

35. thyme
Browning or glazing a food - usually under a salamander or broiler
Flet
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
Ras el hanout

36. lime leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Are small - dark green leaves that have a bright citrus floral aroma
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. Chervil
Lorette
Methode champenoise
A sauce made by adding cream to a bechamel sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

38. Glacage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice

39. bechamel
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A leading sauce made by thickening milk with a white roux and adding seasonings
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. lavender
Diamond shaped pieces - usually of firm vegetables
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

41. oysters
Partially cooking a food by any cooking method.
Huitres
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
To melt and clarify fat

43. mussels
Moules
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Lorette

44. Parisienne
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
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
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

45. Muesli
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Pickling spice

46. 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......
Partially cooking a food by any cooking method.
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

47. trout
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
Lorette
Partially cooking a food by any cooking method.
Truite

48. Fennel
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Methode champenoise
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

49. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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. tuna
Thon
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into pieces where uniformity of shape is not important