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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. French dressing
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.
Browning or glazing a food - usually under a salamander or broiler
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

2. Gravy
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
Thon
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.

3. 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
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

4. mustard seeds
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves

5. Dill
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Coquilles Saint Jacques
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

6. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Pickling spice
To cut into cubes with six equal-sized sides
Peeled - seeded and diced tomato

7. Emulsion
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
Diamond shaped pieces - usually of firm vegetables
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

8. rondelles
Disk shaped slices
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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
Berny

9. Ghee
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.
Ras el hanout

10. Recovery time
Depth of flavor
To finely slice or shred leafy vegetables or herbs
Disk shaped slices
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.

11. butterfly
Ecrevisses
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food by any cooking method.

12. Cilantro
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.
Is the green leafy portion of the plant that yields seeds known as coriander
Has tall stalks and large - dark green - celery like leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

13. chiffonade
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
Depth of flavor
To finely slice or shred leafy vegetables or herbs
Palourdes

14. Rosemary
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Berny
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
French for stock or base

15. Concassee
Are small - dark green leaves that have a bright citrus floral aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Peeled - seeded and diced tomato
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

16. Duchesse + Pate a choux =
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Diamond shaped pieces - usually of firm vegetables
Dauphine

17. Boulangere
Disk shaped slices
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 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.
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

18. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Mouthfeel
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.

19. whether the dish has a broad range of flavornole
Lorette
Depth of flavor
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 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

20. Duchesse + Chopped truffles + Almond coating + 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
Crustaces
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
Berny

21. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Browning or glazing a food - usually under a salamander or broiler
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

22. oregano
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Coquilles Saint Jacques
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

23. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Flash point
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Lorette

24. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice
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.

25. crayfish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

26. Parisienne
Flet
Are small - dark green leaves that have a bright citrus floral aroma
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

27. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
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.
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.

28. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Browning or glazing a food - usually under a salamander or broiler
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Methode champenoise

29. Parsley
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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 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
Diamond shaped pieces - usually of firm vegetables

30. chop
To cut into pieces where uniformity of shape is not important
Depth of 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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

31. Wasabi
Has tall stalks and large - dark green - celery like leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Peeled - seeded and diced tomato

32. Complex organic compounds concentraded in the grape's skin - pits and stems
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flet
Tannins
Mollusque

33. flounder
Ras el hanout
Stems have a mild garlic flavor
Flet
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

34. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Palourdes
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 from a concentrated vegetable juice

35. Render
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.
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
To melt and clarify fat

36. Juniper
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Depth of flavor
To cut into cubes with six equal-sized sides

37. Chives
A sauce made from a concentrated vegetable juice
Ecrevisses
Mollusque
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

38. Cream sauce
To cut into very fine pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A sauce made by adding cream to a bechamel sauce
Mollusque

39. mince
A sauce made from a concentrated vegetable juice
Croquettes
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 cut into very fine pieces where uniformity of shape is not important

40. A sea salt harvested off the coast of normandy - France
Croquettes
Sel Gris
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A leading sauce made by thickening milk with a white roux and adding seasonings

41. 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
Flet
Tannins
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

42. Pasteurization
Browning or glazing a food - usually under a salamander or broiler
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

43. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is also known as wormseed or stink weed; it grows wild throughout the Americas

44. 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
Ras el hanout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

45. curry leaves
Berny
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.
A sauce made by adding cream to a bechamel sauce

46. dice
Marquis
Depth of flavor
To cut into cubes with six equal-sized sides
Methode champenoise

47. Meal
Sel Gris
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

48. trout
Tannins
Mollusque
Palourdes
Truite

49. oblique cuts
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
Browning or glazing a food - usually under a salamander or broiler
To finely slice or shred leafy vegetables or herbs
Small pieces with two angle-cut sides

50. oysters
Thon
A leading sauce made by thickening milk with a white roux and adding seasonings
Huitres
To finely slice or shred leafy vegetables or herbs