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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. A sea salt harvested off the coast of normandy - France
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 sauce made by adding cream to a bechamel sauce
Sel Gris
Flet

2. savory
Oval-shapes slices
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Crustaces

3. chiffonade
Depth of 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
Includes many species & flavors (even chocolates)
To finely slice or shred leafy vegetables or herbs

4. mussels
Moules
Flet
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into football-shaped pieces with seven equal sides and flat ends.

5. Glacage
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Browning or glazing a food - usually under a salamander or broiler
A sauce made by adding cream to a bechamel sauce
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

6. crayfish
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice
Ecrevisses

7. Chervil
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ecrevisses
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

8. tarragon
Mouthfeel
To finely slice or shred leafy vegetables or herbs
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
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. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has tall stalks and large - dark green - celery like leaves
Ecrevisses
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

10. Emulsion
To cut into very fine pieces where uniformity of shape is not important
Ras el hanout
To melt and clarify fat
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

11. Parboiling
A sauce made by adding cream to a bechamel sauce
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into football-shaped pieces with seven equal sides and flat ends.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

12. mustard seeds
Marquis
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Are small - dark green leaves that have a bright citrus floral aroma

13. bechamel
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
Disk shaped slices
Thon

14. oblique cuts
Small pieces with two angle-cut sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Ecrevisses

15. tuna
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 leading sauce made by thickening milk with a white roux and adding seasonings
Thon

16. mollusks
Mollusque
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

17. Boulangere
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
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.
Crustaces
Small pieces with two angle-cut sides

18. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made from a concentrated vegetable juice
Peeled - seeded and diced tomato
Croquettes

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

20. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made from a concentrated vegetable juice

21. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

22. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

23. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Coquilles Saint Jacques
Thon
Crustaces
Mouthfeel

24. Sage
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

25. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

26. mince
To cut into very fine pieces where uniformity of shape is not important
Tannins
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules

27. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine
Methode champenoise
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. thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

29. lavage
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
To finely slice or shred leafy vegetables or herbs
Has tall stalks and large - dark green - celery like leaves
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.

30. 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
To cut into very fine pieces where uniformity of shape is not important
Ras el hanout
Pickling spice
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

31. whether the dish has a broad range of flavornole
Ecrevisses
To cut into very fine pieces where uniformity of shape is not important
Depth of flavor
Pickling spice

32. dice
Methode champenoise
To cut into cubes with six equal-sized sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Mollusque

33. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
A sauce made by adding cream to a bechamel sauce
Dauphine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

34. Concassee
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Peeled - seeded and diced tomato
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is also known as wormseed or stink weed; it grows wild throughout the Americas

35. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A leading sauce made by thickening milk with a white roux and adding seasonings
To cut into pieces where uniformity of shape is not important
Lorette
Moules

36. scallops
Coquilles Saint Jacques
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

37. lozenges
Croquettes
Depth of flavor
Diamond shaped pieces - usually of firm vegetables
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

38. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Berny
Is a flowering herb native to the mediterane and used since ancient times
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

39. marjoram
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
Is a flowering herb native to the mediterane and used since ancient times
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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

40. Pasteurization
Tannins
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Pickling spice

41. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Small pieces with two angle-cut sides
Sel Gris
Huitres

42. Rosemary
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

43. Meal
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Disk shaped slices
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

44. tourner
Pickling spice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into football-shaped pieces with seven equal sides and flat ends.

45. Cilantro
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Are small - dark green leaves that have a bright citrus floral aroma
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

46. oregano
Includes many species & flavors (even chocolates)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Crustaces
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

47. Opal basil
Browning or glazing a food - usually under a salamander or broiler
Thon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

48. French dressing
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 also known as wormseed or stink weed; it grows wild throughout the Americas
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

49. bay
Berny
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Partially cooking a food by any cooking method.

50. Basil
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
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