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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. Duchesse + Pate a choux =
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Tannins
Dauphine
Are small - dark green leaves that have a bright citrus floral aroma

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

3. thyme
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 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

4. A sea salt harvested off the coast of normandy - France
Diamond shaped pieces - usually of firm vegetables
To cut into cubes with six equal-sized sides
Sel Gris
Flet

5. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Berny
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

6. mince
Lorette
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings
To cut into very fine pieces where uniformity of shape is not important

7. Garlic chives
Tannins
Stems have a mild garlic flavor
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

8. Blanching
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
To cut into cubes with six equal-sized 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.

9. mustard seeds
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
Peeled - seeded and diced tomato
Stems have a mild garlic flavor

10. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
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 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
Mouthfeel

11. oblique cuts
Small pieces with two angle-cut sides
Is the green leafy portion of the plant that yields seeds known as coriander
French for stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

12. Chives
A leading sauce made by thickening milk with a white roux and adding seasonings
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Truite
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

13. mussels
Moules
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

14. rondelles
Disk shaped slices
Are small - dark green leaves that have a bright citrus floral aroma
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

15. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Berny
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.

16. Beurre Noir
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.
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 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

17. chop
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Thon
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into pieces where uniformity of shape is not important

18. Degrease
Tannins
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Depth of flavor
Lorette

19. Recovery time
Oval-shapes slices
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 finely slice or shred leafy vegetables or herbs
Disk shaped slices

20. Rosemary
Partially cooking a food by any cooking method.
Browning or glazing a food - usually under a salamander or broiler
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

21. Black & White Peppercorns
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into cubes with six equal-sized sides
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

22. mint
Huitres
Stems have a mild garlic flavor
Includes many species & flavors (even chocolates)
Has thin - stiff - pointed leaves and a sharper flavor and aroma

23. tourner
Berny
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into football-shaped pieces with seven equal sides and flat ends.

24. Chutney
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
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.
Pickling spice

25. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a flowering herb native to the mediterane and used since ancient times
Depth of flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

26. Cilantro
Dauphine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is the green leafy portion of the plant that yields seeds known as coriander
Is also known as wormseed or stink weed; it grows wild throughout the Americas

27. diagonals
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Oval-shapes slices

28. Carryover cooking
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres

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

30. Concassee
Crustaces
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
Peeled - seeded and diced tomato
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

31. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Peeled - seeded and diced tomato
Mollusque
Pickling spice

32. whether the dish has a broad range of flavornole
Moules
Disk shaped slices
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Depth of flavor

33. clams
Browning or glazing a food - usually under a salamander or broiler
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
Palourdes
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.

34. lime leaves
To cut into very fine pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
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
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

35. Gravy
Marquis
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

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

37. chiffonade
Crustaces
To finely slice or shred leafy vegetables or herbs
Peeled - seeded and diced tomato
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.

38. Baste
Flash point
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
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.

39. Emulsion
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce

40. Meal
Small pieces with two angle-cut sides
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

41. French dressing
Mouthfeel
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
French for stock or base
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

42. Duchesse + Shaping + Breading + Deep-frying =
A sauce made from a concentrated vegetable juice
Depth of flavor
To cut into very fine pieces where uniformity of shape is not important
Croquettes

43. Sage
Huitres
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

44. Shocking
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Sel Gris
Mouthfeel

45. lozenges
Diamond shaped pieces - usually of firm vegetables
Is a flowering herb native to the mediterane and used since ancient times
Has thin - stiff - pointed leaves and a sharper flavor and aroma
French for stock or base

46. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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 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
Berny

47. 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
Includes many species & flavors (even chocolates)
Ras el hanout
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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

48. curry leaves
Pickling spice
Tannins
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

49. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice
Depth of flavor

50. Basil
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 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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme