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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. Blanching
Mollusque
Methode champenoise
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 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

2. Fond
Coquilles Saint Jacques
Huitres
French for stock or base
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

3. lozenges
Diamond shaped pieces - usually of firm vegetables
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice

4. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Methode champenoise
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.

5. 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
Flet
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Pickling spice
Is also known as wormseed or stink weed; it grows wild throughout the Americas

6. thyme
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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

7. Chives
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

8. Cream sauce
Dauphine
To cut into very fine pieces where uniformity of shape is not important
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 sauce made by adding cream to a bechamel sauce

9. peppermint
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

10. mollusks
To cut into cubes with six equal-sized sides
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.
Stems have a mild garlic flavor
Mollusque

11. Rosemary
Includes many species & flavors (even chocolates)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny

12. Black & White Peppercorns
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mouthfeel
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
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

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

14. Juniper
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
Partially cooking a food by any cooking method.
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......
Diamond shaped pieces - usually of firm vegetables

15. clams
Palourdes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)

16. Duchesse + Shaping + Breading + Deep-frying =
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.
Croquettes
To cut into football-shaped pieces with seven equal sides and flat ends.
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

17. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

18. Baste
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
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

19. Shocking
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. Concassee
A sauce made from a concentrated vegetable juice
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma
Dauphine

21. whether the dish has a broad range of flavornole
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Crustaces
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

22. Parboiling
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Crustaces

23. oysters
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
Oval-shapes slices
Moules

24. Duchesse + Tomato concassee =
Marquis
Moules
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.

25. curry leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into 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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

26. French dressing
Oval-shapes slices
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
Stems have a mild garlic flavor
Crustaces

27. Dill
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

28. Parsley
Diamond shaped pieces - usually of firm vegetables
Crustaces
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

29. Wasabi
Palourdes
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......
Includes many species & flavors (even chocolates)
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

30. Meal
Mollusque
(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
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.

31. Vinaigrette
Is the green leafy portion of the plant that yields seeds known as coriander
Palourdes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mouthfeel

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

33. Fennel
Truite
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
Lorette
Palourdes

34. Opal basil
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Lorette
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

35. Garlic chives
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
Stems have a mild garlic flavor
Browning or glazing a food - usually under a salamander or broiler

36. Parcooking
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 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

37. Duchesse + Pate a choux =
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
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
Dauphine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

38. dice
A sauce made from a concentrated vegetable juice
To cut into cubes with six equal-sized sides
Disk shaped slices
Dauphine

39. A sea salt harvested off the coast of normandy - France
Moules
Sel Gris
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

40. Boulangere
Thon
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.
Stems have a mild garlic flavor

41. Render
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins
To melt and clarify fat
To finely slice or shred leafy vegetables or herbs

42. tourner
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Oval-shapes slices
Moules
To cut into football-shaped pieces with seven equal sides and flat ends.

43. mustard seeds
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

44. Emulsion
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Marquis
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Croquettes

45. chiffonade
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To finely slice or shred leafy vegetables or herbs
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

46. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Truite
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

47. lavage
Flash point
Is the green leafy portion of the plant that yields seeds known as coriander
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
Has tall stalks and large - dark green - celery like leaves

48. tuna
Ecrevisses
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Thon
Oval-shapes slices

49. lime leaves
Flet
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made from a concentrated vegetable juice
Ras el hanout

50. mussels
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
Moules
Includes many species & flavors (even chocolates)
Browning or glazing a food - usually under a salamander or broiler