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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. chiffonade
To finely slice or shred leafy vegetables or herbs
Oval-shapes slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices

2. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
French for stock or base
Ecrevisses
Small pieces with two angle-cut sides

3. Garlic chives
Ras el hanout
Huitres
Thon
Stems have a mild garlic flavor

4. 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
Coquilles Saint Jacques
Disk shaped slices
Berny

5. Wasabi
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
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

6. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Ecrevisses
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

7. Duchesse + Tomato concassee =
Are small - dark green leaves that have a bright citrus floral aroma
Marquis
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

8. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Moules
Methode champenoise

9. lemongrass
Oval-shapes slices
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

10. tarragon
Flet
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
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

11. curry leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

12. Concassee
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Peeled - seeded and diced tomato
A sauce made from a concentrated vegetable juice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

13. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Diamond shaped pieces - usually of firm vegetables
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important

14. Blanching
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
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 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.

15. mollusks
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

16. Sage
Peeled - seeded and diced tomato
Croquettes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

17. Render
Flet
Mollusque
To melt and clarify fat
Disk shaped slices

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

19. Fennel
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
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
Lorette

20. Vinaigrette
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.

21. bechamel
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 leading sauce made by thickening milk with a white roux and adding seasonings
To cut into football-shaped pieces with seven equal sides and flat ends.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

22. Pasteurization
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Berny

23. Parcooking
To cut into pieces where uniformity of shape is not important
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Partially cooking a food by any cooking method.
Diamond shaped pieces - usually of firm vegetables

24. A sea salt harvested off the coast of normandy - France
To cut into cubes with six equal-sized sides
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
A sauce made from a concentrated vegetable juice
Sel Gris

25. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Pickling spice
Palourdes

26. Parboiling
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

27. diagonals
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
Oval-shapes slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has thin - stiff - pointed leaves and a sharper flavor and aroma

28. chop
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

29. Opal basil
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

30. Black & White Peppercorns
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
Partially cooking a food by any cooking method.
Huitres

31. Carryover cooking
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into pieces where uniformity of shape is not important
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

32. Muesli
Berny
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
Flet
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

33. the temperature at which a fat ignites and small flames appears on the surface of the 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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flash point
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

34. Basil
Berny
Browning or glazing a food - usually under a salamander or broiler
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

35. savory
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Ras el hanout
Tannins

36. whether the dish has a broad range of flavornole
To cut into football-shaped pieces with seven equal sides and flat ends.
Depth of flavor
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. 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
Huitres
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Pickling spice

38. tuna
Are small - dark green leaves that have a bright citrus floral aroma
Sel Gris
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. Rosemary
A sauce made from a concentrated vegetable juice
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.
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

40. 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Stems have a mild garlic flavor

41. 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.
Dauphine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. 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.
Flet
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.
Pickling spice

43. clams
Stems have a mild garlic flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Palourdes
To cut into very fine pieces where uniformity of shape is not important

44. Meal
Includes many species & flavors (even chocolates)
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

45. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
Mouthfeel
Disk shaped slices
Berny

46. 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
Mouthfeel
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Truite

47. Shocking
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

48. lozenges
Diamond shaped pieces - usually of firm vegetables
To cut into cubes with six equal-sized sides
Sel Gris
Tannins

49. bay
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 cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

50. Coulis
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Ecrevisses
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes