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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. Basil
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Ras el hanout

2. lime leaves
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
To cut into pieces where uniformity of shape is not important
Marquis

3. Gravy
Berny
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Depth of flavor

4. 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
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Pickling spice

5. tourner
Has tall stalks and large - dark green - celery like leaves
To finely slice or shred leafy vegetables or herbs
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.

6. lozenges
Diamond shaped pieces - usually of firm vegetables
Sel Gris
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

7. crustaceans
Stems have a mild garlic flavor
Diamond shaped pieces - usually of firm vegetables
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

8. Black & White Peppercorns
Palourdes
Are small - dark green leaves that have a bright citrus floral aroma
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
Diamond shaped pieces - usually of firm vegetables

9. Juniper
Small pieces with two angle-cut sides
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......
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 cut into cubes with six equal-sized sides

10. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flet
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 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

11. Parisienne
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
Stems have a mild garlic flavor
Small pieces with two angle-cut sides
Browning or glazing a food - usually under a salamander or broiler

12. lavage
Has tall stalks and large - dark green - celery like leaves
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
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.
Coquilles Saint Jacques

13. lemongrass
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Crustaces

14. dice
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into cubes with six equal-sized sides
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.
To finely slice or shred leafy vegetables or herbs

15. tuna
Thon
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......
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise

16. Essence
Includes many species & flavors (even chocolates)
A sauce made from a concentrated vegetable juice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ecrevisses

17. Vinaigrette
Small pieces with two angle-cut sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

18. scallops
A leading sauce made by thickening milk with a white roux and adding seasonings
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

19. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Crustaces
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.

20. oysters
Huitres
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Depth of flavor

21. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Coquilles Saint Jacques
Lorette
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

22. Chives
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 the green leafy portion of the plant that yields seeds known as coriander
French for stock or base
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

23. Cilantro
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is the green leafy portion of the plant that yields seeds known as coriander
Has thin - stiff - pointed leaves and a sharper flavor and aroma

24. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Is a flowering herb native to the mediterane and used since ancient times
Berny
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 small - dark green leaves that have a bright citrus floral aroma

25. Parsley
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
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

26. thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

27. 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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Truite

28. diagonals
Oval-shapes slices
To melt and clarify fat
To cut into very fine pieces where uniformity of shape is not important
Is also known as wormseed or stink weed; it grows wild throughout the Americas

29. cardamom
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made by adding cream to a bechamel sauce

30. Opal basil
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......
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(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

31. Sage
Oval-shapes slices
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
Lorette

32. Coulis
Partially cooking a food by any cooking method.
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 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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

33. clams
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Palourdes
A sauce made from a concentrated vegetable juice
Has thin - stiff - pointed leaves and a sharper flavor and aroma

34. Recovery time
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
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 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.

35. Muesli
Coquilles Saint Jacques
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 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
Mollusque

36. flounder
Is a flowering herb native to the mediterane and used since ancient times
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
Flet

37. Rosemary
Are small - dark green leaves that have a bright citrus floral aroma
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Moules

38. 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 very fine pieces where uniformity of shape is not important
Methode champenoise
Croquettes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

39. Blanching
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
Flash point
Thon
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.

40. crayfish
A leading sauce made by thickening milk with a white roux and adding seasonings
Ecrevisses
French for stock or base
Flash point

41. bay
Ecrevisses
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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

42. Cream sauce
A sauce made by adding cream to a bechamel sauce
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

43. Baste
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
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.
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

44. Fond
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
French for stock or base

45. the temperature at which a fat ignites and small flames appears on the surface of the fat
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into cubes with six equal-sized sides
Flash point
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.

46. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Ras el hanout
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

47. 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
Crustaces
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

48. Duchesse + Tomato concassee =
Marquis
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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

49. mustard seeds
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Has tall stalks and large - dark green - celery like leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

50. mince
Dauphine
To cut into very fine pieces where uniformity of shape is not important
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 sauce made by adding cream to a bechamel sauce