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

2. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Oval-shapes slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma

3. lime leaves
Crustaces
Are small - dark green leaves that have a bright citrus floral aroma
Small pieces with two angle-cut sides
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

4. Duchesse + Tomato concassee =
Coquilles Saint Jacques
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
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

5. clams
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes
Thon
Truite

6. scallops
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

7. Black & White Peppercorns
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
Marquis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

8. Render
To melt and clarify fat
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
Pickling spice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

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

10. Sage
Small pieces with two angle-cut sides
Coquilles Saint Jacques
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into football-shaped pieces with seven equal sides and flat ends.

11. Parcooking
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

12. Beurre Noir
To cut into very fine pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

13. oblique cuts
Are small - dark green leaves that have a bright citrus floral aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Small pieces with two angle-cut sides

14. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Browning or glazing a food - usually under a salamander or broiler
Huitres
To finely slice or shred leafy vegetables or herbs

15. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Tannins
Flet
Diamond shaped pieces - usually of firm vegetables

16. chiffonade
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into cubes with six equal-sized sides
To finely slice or shred leafy vegetables or herbs
Pickling spice

17. Duchesse + Pate a choux =
Dauphine
Mouthfeel
Is a flowering herb native to the mediterane and used since ancient times
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.

18. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into football-shaped pieces with seven equal sides and flat ends.
Partially cooking a food by any cooking method.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

19. Recovery time
Mouthfeel
Diamond shaped pieces - usually of firm vegetables
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

20. Ghee
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
Depth of 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
To cut into very fine pieces where uniformity of shape is not important

21. Meal
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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. Matignon
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.
Mouthfeel
Small pieces with two angle-cut sides
A sauce made from a concentrated vegetable juice

23. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Browning or glazing a food - usually under a salamander or broiler
To cut into football-shaped pieces with seven equal sides and flat ends.
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......

24. Rosemary
Stems have a mild garlic flavor
To cut into pieces where uniformity of shape is not important
Mouthfeel
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

25. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into football-shaped pieces with seven equal sides and flat ends.
Methode champenoise
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Are small - dark green leaves that have a bright citrus floral aroma

26. Fennel
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
To cut into cubes with six equal-sized sides
Flet
Sel Gris

27. peppermint
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
French for stock or base
To cut into cubes with six equal-sized sides
Has thin - stiff - pointed leaves and a sharper flavor and aroma

28. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

29. savory
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Croquettes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

30. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Disk shaped slices

31. Fond
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
French for stock or base
Peeled - seeded and diced tomato
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

32. Gravy
Huitres
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Oval-shapes slices

33. Wasabi
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Are small - dark green leaves that have a bright citrus floral aroma

34. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice
Thon
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
To melt and clarify fat
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Coquilles Saint Jacques

36. diagonals
Huitres
Dauphine
Oval-shapes slices
Depth of flavor

37. lozenges
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.
Browning or glazing a food - usually under a salamander or broiler
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.
Diamond shaped pieces - usually of firm vegetables

38. dice
Sel Gris
Moules
Partially cooking a food by any cooking method.
To cut into cubes with six equal-sized sides

39. Chives
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Are small - dark green leaves that have a bright citrus floral aroma

40. lemongrass
A sauce made by adding cream to a bechamel sauce
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.
Ecrevisses

41. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Peeled - seeded and diced tomato
Oval-shapes slices
Diamond shaped pieces - usually of firm vegetables

42. tarragon
Mollusque
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 cut into football-shaped pieces with seven equal sides and flat ends.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

43. Pasteurization
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Croquettes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

44. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into pieces where uniformity of shape is not important
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

45. Chervil
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has tall stalks and large - dark green - celery like leaves

46. Concassee
French for stock or base
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
Berny
Peeled - seeded and diced tomato

47. Carryover cooking
To cut into cubes with six equal-sized sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

48. French dressing
Is also known as wormseed or stink weed; it grows wild throughout the Americas
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To finely slice or shred leafy vegetables or herbs
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

49. tourner
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made from a concentrated vegetable juice
To cut into football-shaped pieces with seven equal sides and flat ends.

50. crustaceans
Truite
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.