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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. Cream sauce
Dauphine
A sauce made by adding cream to a bechamel sauce
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

2. clams
Tannins
Palourdes
A sauce made by adding cream to a bechamel sauce
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

3. 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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Methode champenoise
Flash point

4. mint
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A leading sauce made by thickening milk with a white roux and adding seasonings
Includes many species & flavors (even chocolates)
Crustaces

5. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma
Moules

6. mince
To cut into very fine pieces where uniformity of shape is not important
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
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.
Crustaces

7. Blanching
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Oval-shapes slices
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.

8. trout
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Truite
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

9. oregano
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

10. Muesli
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
To finely slice or shred leafy vegetables or herbs
Marquis
To cut into football-shaped pieces with seven equal sides and flat ends.

11. Baste
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 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

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

13. scallops
Small pieces with two angle-cut sides
Coquilles Saint Jacques
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
Includes many species & flavors (even chocolates)

14. Emulsion
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
Disk shaped slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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......

15. lavender
Flet
Depth of flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Peeled - seeded and diced tomato

16. whether the dish has a broad range of flavornole
Pickling spice
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
Dauphine
Depth of flavor

17. tarragon
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

18. French dressing
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Diamond shaped pieces - usually of firm vegetables
To cut into very fine pieces where uniformity of shape is not important

19. tuna
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
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
A sauce made from a concentrated vegetable juice

20. cardamom
Oval-shapes slices
Depth of flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

21. Meal
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Diamond shaped pieces - usually of firm vegetables
Palourdes

22. Parisienne
Is a flowering herb native to the mediterane and used since ancient times
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 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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

23. oblique cuts
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Small pieces with two angle-cut sides
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

24. Duchesse + Tomato concassee =
To cut into very fine pieces where uniformity of shape is not important
Marquis
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

25. Complex organic compounds concentraded in the grape's skin - pits and stems
Berny
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Crustaces
Tannins

26. Recovery time
A sauce made by adding cream to a bechamel sauce
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Pickling spice
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.

27. Render
To melt and clarify fat
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Croquettes

28. Dill
Disk shaped slices
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

29. 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
Oval-shapes slices
Ras el hanout
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.
Browning or glazing a food - usually under a salamander or broiler

30. dice
Is the green leafy portion of the plant that yields seeds known as coriander
Small pieces with two angle-cut sides
To cut into cubes with six equal-sized sides
Browning or glazing a food - usually under a salamander or broiler

31. Matignon
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Tannins
Small pieces with two angle-cut sides

32. lavage
Has tall stalks and large - dark green - celery like leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

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

34. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

35. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Has tall stalks and large - dark green - celery like leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Huitres

36. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To finely slice or shred leafy vegetables or herbs
Berny
French for stock or base
Sel Gris

37. chiffonade
Disk shaped slices
To finely slice or shred leafy vegetables or herbs
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food by any cooking method.

38. Parcooking
Mouthfeel
A sauce made by adding cream to a bechamel sauce
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
Partially cooking a food by any cooking method.

39. Fond
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
French for stock or base
Flash point

40. crustaceans
Peeled - seeded and diced tomato
Ecrevisses
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Crustaces

41. lozenges
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.
Diamond shaped pieces - usually of firm vegetables
To melt and clarify fat

42. rondelles
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Marquis
Disk shaped 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

43. Chives
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into very fine pieces where uniformity of shape is not important

44. Concassee
Peeled - seeded and diced tomato
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Partially cooking a food by any cooking method.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

45. mustard seeds
Huitres
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

46. Coulis
Ras el hanout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

47. tourner
Coquilles Saint Jacques
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 a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into football-shaped pieces with seven equal sides and flat ends.

48. chop
Ras el hanout
Small pieces with two angle-cut sides
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 cut into pieces where uniformity of shape is not important

49. Gravy
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 a flowering herb native to the mediterane and used since ancient times
Browning or glazing a food - usually under a salamander or broiler

50. bay
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flet