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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. mustard seeds
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

2. 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
Coquilles Saint Jacques
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made from a concentrated vegetable juice

3. Epazote
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 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.
Is a flowering herb native to the mediterane and used since ancient times
Is also known as wormseed or stink weed; it grows wild throughout the Americas

4. Degrease
Flet
Stems have a mild garlic flavor
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......
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

5. thyme
Includes many species & flavors (even chocolates)
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Pickling spice

6. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Small pieces with two angle-cut sides
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

7. Recovery time
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette
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 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.

8. Gravy
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander
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 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

9. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
Partially cooking a food by any cooking method.

10. mint
Includes many species & flavors (even chocolates)
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 leading sauce made by thickening milk with a white roux and adding seasonings
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

11. chiffonade
Mollusque
Peeled - seeded and diced tomato
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.

12. Pasteurization
Crustaces
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
Flet

13. Glacage
Flash point
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
Browning or glazing a food - usually under a salamander or broiler

14. typically contains 20 or more spices - such as turmeric - cinnamon - cloves - grains of paradise - coriander - cumin - cardamon - peppercorns - dried chiles - dried flower petals - and allegedly - an aphrodisiac or two
Small pieces with two angle-cut sides
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.
Ras el hanout
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. oblique cuts
Is the green leafy portion of the plant that yields seeds known as coriander
Small pieces with two angle-cut sides
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.
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

16. curry leaves
Disk shaped slices
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mouthfeel

17. the temperature at which a fat ignites and small flames appears on the surface of the fat
Berny
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
Flash point
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

18. bay
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas

19. trout
Truite
A sauce made by adding cream to a bechamel sauce
Disk shaped slices
Depth of flavor

20. dice
Flet
To cut into cubes with six equal-sized sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Croquettes

21. oregano
To cut into football-shaped pieces with seven equal sides and flat ends.
Disk shaped slices
Oval-shapes slices
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

22. Baste
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
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
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

23. lavage
A sauce made from a concentrated vegetable juice
To melt and clarify fat
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves

24. cardamom
Croquettes
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 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

25. A sea salt harvested off the coast of normandy - France
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 finely slice or shred leafy vegetables or herbs
Sel Gris

26. Basil
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

27. Opal basil
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

28. Wasabi
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
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 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

29. Beurre Noir
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Small pieces with two angle-cut sides
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

30. Parsley
To cut into pieces where uniformity of shape is not important
Tannins
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
Diamond shaped pieces - usually of firm vegetables

31. Duchesse + Shaping + Breading + Deep-frying =
Pickling spice
Croquettes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Truite

32. lime leaves
Is a flowering herb native to the mediterane and used since ancient times
To finely slice or shred leafy vegetables or herbs
Ras el hanout
Are small - dark green leaves that have a bright citrus floral aroma

33. Essence
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
Peeled - seeded and diced tomato
A sauce made from a concentrated vegetable juice
Stems have a mild garlic flavor

34. Fond
French for stock or base
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Pickling spice
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. Fennel
Sel Gris
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

36. Dill
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

37. flounder
Methode champenoise
Flet
Palourdes
Coquilles Saint Jacques

38. tuna
Thon
Palourdes
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

39. Rosemary
Mollusque
Flash point
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

40. Duchesse + Tomato concassee =
Marquis
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

41. Juniper
A sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like leaves
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......
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

42. Parisienne
Are small - dark green leaves that have a bright citrus floral aroma
To melt and clarify fat
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

43. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into cubes with six equal-sized sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

44. chop
Palourdes
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.
To cut into pieces where uniformity of shape is not important

45. Concassee
Peeled - seeded and diced tomato
Marquis
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

46. Emulsion
Is a flowering herb native to the mediterane and used since ancient times
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).
To cut into cubes with six equal-sized sides

47. 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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

48. Black & White Peppercorns
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
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 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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

49. savory
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Disk shaped slices

50. crustaceans
Crustaces
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma