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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. diagonals
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 from a concentrated vegetable juice
Oval-shapes slices
Huitres

2. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Stems have a mild garlic flavor
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
Methode champenoise
Moules

3. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ecrevisses
A leading sauce made by thickening milk with a white roux and adding seasonings

4. dice
To cut into cubes with six equal-sized sides
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
Browning or glazing a food - usually under a salamander or broiler
To cut into football-shaped pieces with seven equal sides and flat ends.

5. Dill
To cut into cubes with six equal-sized sides
Small pieces with two angle-cut sides
Lorette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

6. Sage
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

7. peppermint
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into very fine pieces where uniformity of shape is not important

8. Baste
Is a flowering herb native to the mediterane and used since ancient times
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

9. oysters
Huitres
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Marquis
Berny

10. Duchesse + Tomato concassee =
Marquis
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.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

11. Juniper
Browning or glazing a food - usually under a salamander or broiler
Are small - dark green leaves that have a bright citrus floral aroma
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 finely slice or shred leafy vegetables or herbs

12. Wasabi
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Croquettes

13. the temperature at which a fat ignites and small flames appears on the surface of the fat
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flash point
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat

14. tarragon
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

15. lavage
Ras el hanout
Depth of flavor
Has tall stalks and large - dark green - celery like leaves
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

16. scallops
Coquilles Saint Jacques
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.
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

17. butterfly
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Pickling spice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Small pieces with two angle-cut sides

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
Pickling spice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

19. tuna
Thon
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Is the green leafy portion of the plant that yields seeds known as coriander

20. Cream sauce
Browning or glazing a food - usually under a salamander or broiler
A sauce made by adding cream to a bechamel sauce
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Includes many species & flavors (even chocolates)

21. Basil
To cut into pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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. whether the dish has a broad range of flavornole
Depth of flavor
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

23. oblique cuts
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
Small pieces with two angle-cut sides
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
Ras el hanout

24. Rosemary
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Marquis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Methode champenoise

25. tourner
Tannins
Partially cooking a food by any cooking method.
To cut into football-shaped pieces with seven equal sides and flat ends.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

26. Fennel
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
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish

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

28. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

29. 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
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
Ras el hanout

30. clams
Palourdes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Depth of flavor
A sauce made from a concentrated vegetable juice

31. Parsley
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mouthfeel
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

32. Cilantro
Croquettes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is the green leafy portion of the plant that yields seeds known as coriander
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

33. oregano
Small pieces with two angle-cut sides
Flash point
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

34. Chutney
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.
Palourdes
Crustaces
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.

35. Epazote
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is also known as wormseed or stink weed; it grows wild throughout the Americas

36. Render
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To melt and clarify fat
Thon
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

37. Duchesse + Pate a choux =
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into pieces where uniformity of shape is not important
Tannins
Dauphine

38. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A leading sauce made by thickening milk with a white roux and adding seasonings
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
Tannins

39. lemongrass
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flet
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

40. flounder
Huitres
Flet
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.
Sel Gris

41. Concassee
Disk shaped slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Peeled - seeded and diced tomato
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

42. Opal basil
Depth of flavor
To melt and clarify fat
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Disk shaped slices

43. Beurre Noir
Disk shaped slices
A sauce made by adding cream to a bechamel sauce
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer

44. mussels
Moules
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Berny
To finely slice or shred leafy vegetables or herbs

45. Essence
A sauce made from a concentrated vegetable juice
Thon
Depth of flavor
A sauce made by adding cream to a bechamel sauce

46. Coulis
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

47. crustaceans
To cut into football-shaped pieces with seven equal sides and flat ends.
Crustaces
Is the green leafy portion of the plant that yields seeds known as coriander
Disk shaped slices

48. lavender
Croquettes
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

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

50. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
To finely slice or shred leafy vegetables or herbs
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