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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. Muesli
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has thin - stiff - pointed leaves and a sharper flavor and 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
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

2. oregano
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 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
Pickling spice

3. 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
Browning or glazing a food - usually under a salamander or broiler
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Pickling spice

4. 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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Thon

5. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
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
To melt and clarify fat

6. rondelles
Lorette
Disk shaped slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.

7. dice
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
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

8. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Methode champenoise
Sel Gris
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

9. Chutney
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

10. Black & White Peppercorns
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Dauphine
Lorette

11. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.

12. Parsley
Marquis
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

13. Parboiling
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
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

14. oblique cuts
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
Huitres
A leading sauce made by thickening milk with a white roux and adding seasonings
Small pieces with two angle-cut sides

15. Render
To melt and clarify fat
Coquilles Saint Jacques
To cut into cubes with six equal-sized sides
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

16. mustard seeds
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

17. bay
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Huitres
Moules
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

18. Ghee
Palourdes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

19. Glacage
Browning or glazing a food - usually under a salamander or broiler
Oval-shapes slices
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......
Partially cooking a food by any cooking method.

20. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Are small - dark green leaves that have a bright citrus floral aroma
Disk shaped slices

21. lavage
Moules
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
Oval-shapes slices
Has tall stalks and large - dark green - celery like leaves

22. Garlic chives
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.
To cut into cubes with six equal-sized sides
Palourdes
Stems have a mild garlic flavor

23. lime leaves
Includes many species & flavors (even chocolates)
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic flavor
Diamond shaped pieces - usually of firm vegetables

24. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Pickling spice
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

25. clams
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.
Marquis
Palourdes
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.

26. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Tannins
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.
Crustaces

27. lavender
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To finely slice or shred leafy vegetables or herbs
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

28. Blanching
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
Huitres
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.

29. tourner
Marquis
To cut into football-shaped pieces with seven equal sides and flat ends.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

30. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Partially cooking a food by any cooking method.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made from a concentrated vegetable juice

31. mussels
Tannins
Moules
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Mollusque

32. flounder
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
Peeled - seeded and diced tomato
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.
Flet

33. Opal basil
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.
Flash point
Depth of flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

34. Cilantro
Depth of flavor
Small pieces with two angle-cut sides
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is the green leafy portion of the plant that yields seeds known as coriander

35. cardamom
Peeled - seeded and diced tomato
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To melt and clarify fat
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

36. Boulangere
Dauphine
Depth of flavor
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

37. Beurre Noir
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
Has tall stalks and large - dark green - celery like leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

38. Parcooking
Croquettes
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
Partially cooking a food by any cooking method.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

39. chiffonade
Marquis
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs
Huitres

40. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 flowering herb native to the mediterane and used since ancient times
To cut into pieces where uniformity of shape is not important

41. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into football-shaped pieces with seven equal sides and flat ends.
Flet
Diamond shaped pieces - usually of firm vegetables

42. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Stems have a mild garlic flavor
Berny
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

43. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Mollusque
To melt and clarify fat
Lorette
Berny

44. chop
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.
Peeled - seeded and diced tomato
To cut into pieces where uniformity of shape is not important
Has thin - stiff - pointed leaves and a sharper flavor and aroma

45. tuna
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Small pieces with two angle-cut sides

46. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
French for stock or base
Oval-shapes slices
Is a flowering herb native to the mediterane and used since ancient times

47. scallops
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made from a concentrated vegetable juice
Coquilles Saint Jacques
To cut into very fine pieces where uniformity of shape is not important

48. Coulis
Palourdes
Oval-shapes slices
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

49. Dill
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 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 also known as wormseed or stink weed; it grows wild throughout the Americas
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

50. Gravy
Ecrevisses
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 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 temporary emulsion or oil and vinegar seasoned with salt and pepper.