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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. thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
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
Partially cooking a food by any cooking method.

2. Matignon
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Ecrevisses
Has thin - stiff - pointed leaves and a sharper flavor and aroma

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 finely slice or shred leafy vegetables or herbs
Browning or glazing a food - usually under a salamander or broiler
Mollusque

4. crustaceans
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

5. tuna
Browning or glazing a food - usually under a salamander or broiler
To finely slice or shred leafy vegetables or herbs
Thon
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

6. Muesli
Peeled - seeded and diced tomato
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 melt and clarify fat
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

7. Gravy
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
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.

8. Parcooking
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Partially cooking a food by any cooking method.

9. Blanching
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
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. 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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Pickling spice
Huitres

11. diagonals
Oval-shapes slices
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
Mollusque

12. Rosemary
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To cut into cubes with six equal-sized sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flash point
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

14. lavage
Diamond shaped pieces - usually of firm vegetables
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has tall stalks and large - dark green - celery like leaves

15. butterfly
Thon
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

16. cardamom
Flet
A sauce made from a concentrated vegetable juice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is also known as wormseed or stink weed; it grows wild throughout the Americas

17. A sea salt harvested off the coast of normandy - France
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Sel Gris

18. curry leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a flowering herb native to the mediterane and used since ancient times
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

19. bay
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

20. mollusks
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into very fine pieces where uniformity of shape is not important
A leading sauce made by thickening milk with a white roux and adding seasonings
Mollusque

21. chiffonade
A sauce made by adding cream to a bechamel sauce
Mouthfeel
To finely slice or shred leafy vegetables or herbs
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

22. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To finely slice or shred leafy vegetables or herbs
Diamond shaped pieces - usually of firm vegetables
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

23. Juniper
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 sauce made by adding cream to a bechamel sauce
To cut into football-shaped pieces with seven equal sides and flat ends.

24. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Are small - dark green leaves that have a bright citrus floral aroma

25. Chervil
Methode champenoise
Has lacy - fern like leaves that are similar to parsly and can be used as a 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
Stems have a mild garlic flavor

26. Chives
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a flowering herb native to the mediterane and used since ancient times
Pickling spice

27. Sage
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
To melt and clarify fat
Disk shaped slices
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

28. mussels
Includes many species & flavors (even chocolates)
A leading sauce made by thickening milk with a white roux and adding seasonings
Moules
Methode champenoise

29. rondelles
Oval-shapes slices
Coquilles Saint Jacques
Flet
Disk shaped slices

30. Meal
Huitres
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
Marquis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

31. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat
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

32. oblique cuts
Small pieces with two angle-cut sides
Moules
Disk shaped slices
To cut into pieces where uniformity of shape is not important

33. lime leaves
Peeled - seeded and diced tomato
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 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
Are small - dark green leaves that have a bright citrus floral aroma

34. Epazote
Mouthfeel
To cut into 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

35. Duchesse + Shaping + Breading + Deep-frying =
Mollusque
Croquettes
Is a flowering herb native to the mediterane and used since ancient times
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

36. clams
Flet
Palourdes
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
A sauce made by adding cream to a bechamel sauce

37. trout
Thon
Truite
Are small - dark green leaves that have a bright citrus floral 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

38. Render
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
To melt and clarify fat

39. Concassee
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Peeled - seeded and diced tomato
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

40. Dill
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 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 thin - stiff - pointed leaves and a sharper flavor and aroma
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

41. Cream sauce
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.
Depth of flavor
A sauce made by adding cream to a bechamel sauce
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

42. Fennel
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 tall stalks and large - dark green - celery like leaves
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 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

43. Parboiling
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food by any cooking method.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

44. Fond
Is the green leafy portion of the plant that yields seeds known as coriander
Coquilles Saint Jacques
Moules
French for stock or base

45. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Berny
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

46. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Truite
To finely slice or shred leafy vegetables or herbs
Diamond shaped pieces - usually of firm vegetables

47. tourner
To cut into cubes with six equal-sized sides
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
Are small - dark green leaves that have a bright citrus floral aroma

48. Chutney
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Peeled - seeded and diced tomato
Dauphine
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. Emulsion
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
Flash point
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

50. bechamel
Palourdes
Browning or glazing a food - usually under a salamander or broiler
A leading sauce made by thickening milk with a white roux and adding seasonings
Peeled - seeded and diced tomato