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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. Parboiling
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flet
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
French for stock or base

2. Coulis
Croquettes
Browning or glazing a food - usually under a salamander or broiler
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into cubes with six equal-sized sides

3. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Stems have a mild garlic flavor
Oval-shapes slices
Marquis

4. rondelles
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings
Thon

5. Emulsion
Tannins
Is a flowering herb native to the mediterane and used since ancient times
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

6. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Includes many species & flavors (even chocolates)
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny

7. Cream sauce
Stems have a mild garlic flavor
Huitres
A sauce made by adding cream to a bechamel sauce
Has thin - stiff - pointed leaves and a sharper flavor and aroma

8. tourner
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

9. Degrease
A sauce made by adding cream to a bechamel sauce
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Sel Gris
Huitres

10. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
French for stock or base
Truite
Has thin - stiff - pointed leaves and a sharper flavor and aroma

11. Beurre Noir
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.
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 cut into very fine pieces where uniformity of shape is not important
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

12. crayfish
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
Ecrevisses
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

13. Epazote
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food by any cooking method.
Peeled - seeded and diced tomato
Is also known as wormseed or stink weed; it grows wild throughout the Americas

14. mustard seeds
Peeled - seeded and diced tomato
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

15. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.
Ras el hanout
Palourdes

16. 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
To cut into very fine pieces where uniformity of shape is not important
Depth of flavor
Ras el hanout
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

17. 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
Dauphine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat

18. clams
Palourdes
A sauce made by adding cream to a bechamel sauce
To cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

19. Concassee
Huitres
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

20. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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

21. chop
Lorette
To cut into pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

22. butterfly
Huitres
Partially cooking a food by any cooking method.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

23. Parcooking
Partially cooking a food by any cooking method.
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

24. 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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Pickling spice
Has tall stalks and large - dark green - celery like leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

25. mince
French for stock or base
To cut into very fine pieces where uniformity of shape is not important
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

26. Shocking
Dauphine
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 cut into very fine pieces where uniformity of shape is not important
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

27. oblique cuts
Are small - dark green leaves that have a bright citrus floral aroma
Small pieces with two angle-cut sides
To finely slice or shred leafy vegetables or herbs
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

28. oysters
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
Dauphine
Huitres
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

29. Parsley
Has lacy - fern like leaves that are similar to parsly and can be used as a 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
Lorette
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

30. Dill
To cut into very fine pieces where uniformity of shape is not important
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

31. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Crustaces
Diamond shaped pieces - usually of firm vegetables

32. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce

33. Muesli
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 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

34. peppermint
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has thin - stiff - pointed leaves and a sharper flavor and aroma

35. dice
Oval-shapes slices
To cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
French for stock or base

36. crustaceans
Crustaces
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
Diamond shaped pieces - usually of firm vegetables
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

37. French dressing
Marquis
Dauphine
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 melt and clarify fat

38. 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.
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.
Crustaces
To cut into pieces where uniformity of shape is not important

39. flounder
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Flet

40. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Disk shaped slices
Berny
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Croquettes

41. chiffonade
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
Flash point
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

42. oregano
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Tannins
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

43. savory
Mollusque
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

44. Garlic chives
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Stems have a mild garlic flavor
Marquis
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.

45. Vinaigrette
Pickling spice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

46. Fennel
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
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
Coquilles Saint Jacques
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

47. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
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
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
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

48. Chutney
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
Lorette
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. mussels
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ecrevisses
Is the green leafy portion of the plant that yields seeds known as coriander
Moules

50. Black & White Peppercorns
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Truite
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
To cut into football-shaped pieces with seven equal sides and flat ends.