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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. Render
Coquilles Saint Jacques
To finely slice or shred leafy vegetables or herbs
To melt and clarify fat
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.

2. oregano
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

3. 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
Lorette
Methode champenoise

4. curry leaves
Stems have a mild garlic flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

5. the temperature at which a fat ignites and small flames appears on the surface of the fat
Coquilles Saint Jacques
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Lorette
Flash point

6. Parisienne
Truite
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

7. crayfish
Dauphine
Ecrevisses
French for stock or base
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

8. Complex organic compounds concentraded in the grape's skin - pits and stems
Browning or glazing a food - usually under a salamander or broiler
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Tannins
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

9. mince
Depth of flavor
To cut into very fine pieces where uniformity of shape is not important
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

10. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Berny
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Methode champenoise
Truite

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

12. savory
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.
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. bay
To melt and clarify fat
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made from a concentrated vegetable juice

14. Cilantro
Diamond shaped pieces - usually of firm vegetables
Browning or glazing a food - usually under a salamander or broiler
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into football-shaped pieces with seven equal sides and flat ends.

15. lime leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Are small - dark green leaves that have a bright citrus floral aroma
Flash point
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

16. mustard seeds
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

17. Beurre Noir
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
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.
Includes many species & flavors (even chocolates)
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

18. mollusks
Methode champenoise
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mollusque
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

19. tarragon
Croquettes
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
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

20. chiffonade
To finely slice or shred leafy vegetables or herbs
Sel Gris
A sauce made from a concentrated vegetable juice
A leading sauce made by thickening milk with a white roux and adding seasonings

21. Parsley
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Depth of 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

22. mussels
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables
Moules
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

23. marjoram
Small pieces with two angle-cut sides
Stems have a mild garlic flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a flowering herb native to the mediterane and used since ancient times

24. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Huitres
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

25. Fennel
Flet
Has tall stalks and large - dark green - celery like leaves
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
Mouthfeel

26. Degrease
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. Meal
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
Flash point
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Ecrevisses

28. Baste
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Flash point

29. Parcooking
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food by any cooking method.
Coquilles Saint Jacques

30. thyme
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Lorette

31. bechamel
Thon
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
A leading sauce made by thickening milk with a white roux and adding seasonings

32. peppermint
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
Methode champenoise
Has thin - stiff - pointed leaves and a sharper flavor and aroma

33. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Palourdes
Huitres
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

34. Shocking
To cut into pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Pickling spice

35. oysters
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
Huitres
Truite
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

36. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Moules
To melt and clarify fat
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.

37. cardamom
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.

38. tuna
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 from a concentrated vegetable juice
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Thon

39. butterfly
Berny
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Mouthfeel

40. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Oval-shapes slices
Partially cooking a food by any cooking method.

41. Gravy
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

42. oblique cuts
Moules
Small pieces with two angle-cut sides
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.
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.

43. Garlic chives
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Stems have a mild garlic flavor
Mouthfeel
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.

44. lavender
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Lorette
Are small - dark green leaves that have a bright citrus floral aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

45. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Methode champenoise
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Berny
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

46. Duchesse + Pate a choux =
Sel Gris
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
Dauphine

47. dice
French for stock or base
Palourdes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into cubes with six equal-sized sides

48. mint
To cut into pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)
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 bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

49. Vinaigrette
Peeled - seeded and diced tomato
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made by adding cream to a bechamel sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

50. rondelles
Oval-shapes slices
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
Disk shaped slices
Mollusque