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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. trout
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
Truite
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

2. Beurre Noir
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
Peeled - seeded and diced tomato
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.
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.

3. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a flowering herb native to the mediterane and used since ancient times

4. Rosemary
Depth of flavor
Moules
Peeled - seeded and diced tomato
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

5. oregano
Diamond shaped pieces - usually of firm vegetables
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

6. crustaceans
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Palourdes
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.
Crustaces

7. Garlic chives
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Stems have a mild garlic flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Moules

8. Chutney
Stems have a mild garlic flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
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.

9. Gravy
Partially cooking a food by any cooking method.
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 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 finely slice or shred leafy vegetables or herbs

10. Blanching
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ecrevisses
Huitres
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.

11. rondelles
Disk shaped slices
To cut into very fine pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Sel Gris

12. Pasteurization
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Crustaces
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made from a concentrated vegetable juice

13. thyme
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Small pieces with two angle-cut sides
Methode champenoise
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

14. lozenges
Diamond shaped pieces - usually of firm vegetables
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

15. dice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into cubes with six equal-sized sides
To finely slice or shred leafy vegetables or herbs
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

16. Duchesse + Pate a choux =
Dauphine
French for stock or base
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

17. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Ras el hanout
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Browning or glazing a food - usually under a salamander or broiler

18. 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mollusque
Pickling spice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

19. Carryover cooking
Pickling spice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.
Marquis

20. chiffonade
Flet
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To finely slice or shred leafy vegetables or herbs

21. Parsley
Ras el hanout
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Stems have a mild garlic flavor
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

22. Parboiling
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish

23. the temperature at which a fat ignites and small flames appears on the surface of the fat
Moules
To cut into very fine pieces where uniformity of shape is not important
Flash point
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

24. Coulis
To finely slice or shred leafy vegetables or herbs
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Oval-shapes slices

25. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
To cut into very fine pieces where uniformity of shape is not important
Sel Gris
Truite

26. mustard seeds
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.
Crustaces
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

27. Emulsion
Disk shaped slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

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

29. Chives
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a flowering herb native to the mediterane and used since ancient times
Browning or glazing a food - usually under a salamander or broiler

30. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made by adding cream to a bechamel sauce

31. Matignon
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flash point
Ecrevisses
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.

32. Boulangere
Are small - dark green leaves that have a bright citrus floral aroma
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.
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

33. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Includes many species & flavors (even chocolates)

34. Wasabi
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Mouthfeel
Partially cooking a food by any cooking method.

35. Muesli
To finely slice or shred leafy vegetables or herbs
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
Flet
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

36. Cilantro
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 finely slice or shred leafy vegetables or herbs
Browning or glazing a food - usually under a salamander or broiler
Is the green leafy portion of the plant that yields seeds known as coriander

37. Parisienne
Browning or glazing a food - usually under a salamander or broiler
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

38. mince
To cut into very fine pieces where uniformity of shape is not important
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

39. Duchesse + Shaping + Breading + Deep-frying =
To cut into football-shaped pieces with seven equal sides and flat ends.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Croquettes
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

40. tourner
Crustaces
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.
To cut into very fine pieces where uniformity of shape is not important
To cut into football-shaped pieces with seven equal sides and flat ends.

41. A sea salt harvested off the coast of normandy - France
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ecrevisses
Sel Gris
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

42. Fennel
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......
Browning or glazing a food - usually under a salamander or broiler
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

43. oblique cuts
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Berny
Small pieces with two angle-cut sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

44. lavage
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has tall stalks and large - dark green - celery like leaves
Methode champenoise
A sauce made from a concentrated vegetable juice

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

46. mint
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Huitres

47. mollusks
Mollusque
A sauce made from a concentrated vegetable juice
Browning or glazing a food - usually under a salamander or broiler
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

48. Juniper
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......
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.

49. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Ras el hanout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Diamond shaped pieces - usually of firm vegetables

50. lemongrass
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines