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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. marjoram
Disk shaped slices
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres
Is a flowering herb native to the mediterane and used since ancient times

2. Muesli
Truite
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a flowering herb native to the mediterane and used since ancient times

3. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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 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.
Stems have a mild garlic flavor

4. thyme
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Browning or glazing a food - usually under a salamander or broiler
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

5. Coulis
Includes many species & flavors (even chocolates)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into very fine pieces where uniformity of shape is not important

6. Parisienne
Marquis
Disk shaped slices
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
A leading sauce made by thickening milk with a white roux and adding seasonings

7. Matignon
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into very fine pieces where uniformity of shape is not important
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.
Includes many species & flavors (even chocolates)

8. mollusks
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Mollusque
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

9. Ghee
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres

10. Carryover cooking
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To finely slice or shred leafy vegetables or herbs
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

11. Dill
To finely slice or shred leafy vegetables or herbs
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Sel Gris
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

12. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Stems have a mild garlic flavor
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

13. Boulangere
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......
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.
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

14. Degrease
Browning or glazing a food - usually under a salamander or broiler
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces

15. Juniper
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
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......

16. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food by any cooking method.

17. chiffonade
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 finely slice or shred leafy vegetables or herbs
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Depth of flavor

18. Render
Dauphine
Is a flowering herb native to the mediterane and used since ancient times
To melt and clarify fat
Palourdes

19. rondelles
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Marquis
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Disk shaped slices

20. curry leaves
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a flowering herb native to the mediterane and used since ancient times
Has tall stalks and large - dark green - celery like leaves

21. whether the dish has a broad range of flavornole
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques
Palourdes
Depth of flavor

22. Essence
A sauce made from a concentrated vegetable juice
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.
Palourdes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

23. Black & White Peppercorns
Dauphine
Marquis
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

24. Chervil
A leading sauce made by thickening milk with a white roux and adding seasonings
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
(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)

25. Cream sauce
A sauce made by adding cream to a bechamel sauce
Ecrevisses
Includes many species & flavors (even chocolates)
Palourdes

26. bay
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Dauphine

27. lemongrass
Tannins
Coquilles Saint Jacques
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

28. Pasteurization
To melt and clarify fat
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Browning or glazing a food - usually under a salamander or broiler

29. Baste
Sel Gris
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
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 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.

30. 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
To cut into football-shaped pieces with seven equal sides and flat ends.
Ras el hanout
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
Coquilles Saint Jacques

31. A sea salt harvested off the coast of normandy - France
Lorette
Coquilles Saint Jacques
Sel Gris
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

32. crustaceans
Crustaces
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

33. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Thon

34. diagonals
Oval-shapes slices
To cut into pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

35. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

36. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Oval-shapes slices
Depth of flavor

37. Blanching
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.
Are small - dark green leaves that have a bright citrus floral aroma
Flash point
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......

38. lavender
Has tall stalks and large - dark green - celery like leaves
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Huitres

39. Chutney
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

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

41. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Huitres
Partially cooking a food by any cooking method.

42. Duchesse + Tomato concassee =
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
Marquis
Flash point
Lorette

43. Beurre Noir
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.
Mouthfeel
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

44. Recovery time
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.
To melt and clarify fat
Depth of flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

45. Sage
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Coquilles Saint Jacques

46. Shocking
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

47. savory
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette

48. crayfish
Coquilles Saint Jacques
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
Ecrevisses
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

49. the temperature at which a fat ignites and small flames appears on the surface of the fat
Small pieces with two angle-cut sides
Berny
Are small - dark green leaves that have a bright citrus floral aroma
Flash point

50. Rosemary
A sauce made from a concentrated vegetable juice
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
Crustaces