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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. rondelles
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Disk shaped slices
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.

2. mustard seeds
Marquis
Crustaces
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

3. lavender
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes

4. tourner
A leading sauce made by thickening milk with a white roux and adding seasonings
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.
Has tall stalks and large - dark green - celery like leaves

5. butterfly
Ecrevisses
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

6. thyme
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
To cut into pieces where uniformity of shape is not important
Berny

7. Cream sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made by adding cream to a bechamel sauce
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

8. Carryover cooking
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
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.

9. Chives
Flash point
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
Truite

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

11. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Lorette
Partially cooking a food by any cooking method.

12. oregano
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
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.
A sauce made by adding cream to a bechamel sauce
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

13. 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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To melt and clarify fat
Ras el hanout

14. Baste
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
Moules
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Disk shaped slices

15. Opal basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
French for stock or base

16. Duchesse + Pate a choux =
Coquilles Saint Jacques
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.
Dauphine
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

17. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor

18. Black & White Peppercorns
To cut into very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

19. flounder
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is the green leafy portion of the plant that yields seeds known as coriander
Crustaces
Flet

20. Boulangere
Berny
Has tall stalks and large - dark green - celery like leaves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.

21. Render
To melt and clarify fat
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

22. 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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into pieces where uniformity of shape is not important

23. Degrease
Croquettes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

24. Glacage
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat
Mollusque
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

25. Concassee
Peeled - seeded and diced tomato
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 pieces where uniformity of shape is not important
Truite

26. peppermint
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 thin - stiff - pointed leaves and a sharper flavor and aroma
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ras el hanout

27. savory
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

28. mollusks
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

29. tarragon
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

30. 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
Small pieces with two angle-cut sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Pickling spice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

31. bay
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Pickling spice

32. lozenges
Diamond shaped pieces - usually of firm vegetables
A sauce made from a concentrated vegetable juice
Is the green leafy portion of the plant that yields seeds known as coriander
French for stock or base

33. Essence
A sauce made from a concentrated vegetable juice
Palourdes
Dauphine
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

34. chiffonade
To finely slice or shred leafy vegetables or herbs
Browning or glazing a food - usually under a salamander or broiler
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

35. Fond
Oval-shapes slices
Moules
Flet
French for stock or base

36. 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.
Dauphine
A sauce made by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice

37. crayfish
Dauphine
French for stock or base
Ecrevisses
Includes many species & flavors (even chocolates)

38. Pasteurization
Truite
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

39. Juniper
Includes many species & flavors (even chocolates)
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.
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 flowering herb native to the mediterane and used since ancient times

40. lavage
Has tall stalks and large - dark green - celery like leaves
Pickling spice
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.

41. clams
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris
Palourdes
To melt and clarify fat

42. mussels
Moules
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Tannins
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

43. Chutney
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
Ras el hanout
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

44. curry leaves
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris
Moules
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

45. chop
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.
To cut into pieces where uniformity of shape is not important
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

46. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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
French for stock or base
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

47. Fennel
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

48. Emulsion
Flet
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Oval-shapes slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

49. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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......
Peeled - seeded and diced tomato

50. Muesli
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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 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.
Includes many species & flavors (even chocolates)

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Culinary Arts 101

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