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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. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made from a concentrated vegetable juice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

3. A sea salt harvested off the coast of normandy - France
Coquilles Saint Jacques
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Sel Gris
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

4. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Mollusque
To cut into cubes with six equal-sized sides
Has tall stalks and large - dark green - celery like leaves

5. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Methode champenoise
Sel Gris
Ecrevisses

6. Ghee
Crustaces
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into very fine pieces where uniformity of shape is not important
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

7. Garlic chives
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.
Diamond shaped pieces - usually of firm vegetables
Includes many species & flavors (even chocolates)
Stems have a mild garlic flavor

8. Parboiling
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

9. trout
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
Truite
Ecrevisses
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

10. butterfly
To finely slice or shred leafy vegetables or herbs
Crustaces
To cut into cubes with six equal-sized sides
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

11. 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
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
French for stock or base

12. marjoram
Pickling spice
Has tall stalks and large - dark green - celery like leaves
Is a flowering herb native to the mediterane and used since ancient times
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

13. mint
Lorette
Includes many species & flavors (even chocolates)
A leading sauce made by thickening milk with a white roux and adding seasonings
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.

14. Muesli
Stems have a mild garlic flavor
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
Ras el hanout
Browning or glazing a food - usually under a salamander or broiler

15. lime leaves
French for stock or base
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral aroma

16. chop
To cut into pieces where uniformity of shape is not important
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

17. French dressing
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has tall stalks and large - dark green - celery like leaves
Thon
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

18. Chutney
A leading sauce made by thickening milk with a white roux and adding seasonings
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......
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.
Lorette

19. flounder
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
French for stock or base
Flet
Sel Gris

20. 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
Sel Gris
Mouthfeel
Ras el hanout
To cut into football-shaped pieces with seven equal sides and flat ends.

21. curry leaves
Is a flowering herb native to the mediterane and used since ancient times
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

22. mollusks
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Mollusque

23. Gravy
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A leading sauce made by thickening milk with a white roux and adding seasonings

24. clams
Thon
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.
Palourdes
Lorette

25. Basil
Marquis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

26. diagonals
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 leading sauce made by thickening milk with a white roux and adding seasonings
To cut into cubes with six equal-sized sides
Oval-shapes slices

27. savory
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Sel Gris
Depth of flavor
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

28. whether the dish has a broad range of flavornole
Are small - dark green leaves that have a bright citrus floral aroma
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Depth of flavor
Flet

29. Juniper
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Croquettes

30. bechamel
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces
A leading sauce made by thickening milk with a white roux and adding seasonings

31. Cilantro
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is the green leafy portion of the plant that yields seeds known as coriander

32. rondelles
Are small - dark green leaves that have a bright citrus floral aroma
Disk shaped slices
Diamond shaped pieces - usually of firm vegetables
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......

33. oblique cuts
Small pieces with two angle-cut sides
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

34. Boulangere
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 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
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

35. Parsley
Flash point
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

36. Recovery time
Small pieces with two angle-cut sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

37. Coulis
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has thin - stiff - pointed leaves and a sharper flavor and aroma

38. Chervil
Methode champenoise
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
Croquettes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

39. scallops
Berny
Coquilles Saint Jacques
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into pieces where uniformity of shape is not important

40. Emulsion
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

41. chiffonade
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
To finely slice or shred leafy vegetables or herbs
Small pieces with two angle-cut sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

42. bay
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.
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has tall stalks and large - dark green - celery like leaves

43. cardamom
Is the green leafy portion of the plant that yields seeds known as coriander
Thon
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.

44. Chives
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

45. Fennel
Methode champenoise
Thon
To cut into cubes with six equal-sized sides
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

46. Opal basil
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.
Oval-shapes slices

47. dice
Stems have a mild garlic flavor
To cut into cubes with six equal-sized sides
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 tall stalks and large - dark green - celery like leaves

48. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made from a concentrated vegetable juice
Tannins
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.

49. Render
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Ras el hanout
Tannins
To melt and clarify fat

50. peppermint
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Peeled - seeded and diced tomato