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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. Shocking
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flash point
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. mince
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into very fine pieces where uniformity of shape is not important
To melt and clarify fat
Lorette

3. thyme
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
Methode champenoise
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.
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

4. Concassee
Is a flowering herb native to the mediterane and used since ancient times
Peeled - seeded and diced tomato
Tannins
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

5. 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
Pickling spice
Includes many species & flavors (even chocolates)
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 cut into very fine pieces where uniformity of shape is not important

6. Chives
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Huitres

7. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Thon

8. mussels
Moules
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

9. Cilantro
Flash point
Is the green leafy portion of the plant that yields seeds known as coriander
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces

10. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

11. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

12. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Ecrevisses
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

13. crayfish
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Berny
Browning or glazing a food - usually under a salamander or broiler
Ecrevisses

14. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Dauphine
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 a concentrated vegetable juice

15. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
Mouthfeel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

16. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Oval-shapes slices
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
Berny

17. lemongrass
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
French for stock or base
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

18. Coulis
Ecrevisses
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
French for stock or base
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

19. whether the dish has a broad range of flavornole
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify fat
Depth of flavor

20. Chervil
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Truite

21. Parboiling
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

22. 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.
Methode champenoise
Crustaces
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

23. Sage
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
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

24. Glacage
Lorette
Browning or glazing a food - usually under a salamander or broiler
Thon
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......

25. 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.
Croquettes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

26. trout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Truite
Small pieces with two angle-cut sides
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

27. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
French for stock or base
Palourdes
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.

28. A sea salt harvested off the coast of normandy - France
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 finely slice or shred leafy vegetables or herbs
Moules
Sel Gris

29. Duchesse + Tomato concassee =
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Marquis
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

30. Dill
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.
Tannins
Palourdes

31. Baste
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
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

32. lavender
Disk shaped slices
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
Is a flowering herb native to the mediterane and used since ancient times

33. savory
Berny
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

34. Parcooking
Huitres
Partially cooking a food by any cooking method.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

35. oblique cuts
Flet
Disk shaped slices
Small pieces with two angle-cut sides
Methode champenoise

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

37. Carryover cooking
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Depth of flavor
Palourdes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

38. Beurre Noir
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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.
Browning or glazing a food - usually under a salamander or broiler
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

39. 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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Crustaces

40. scallops
Lorette
Coquilles Saint Jacques
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
Includes many species & flavors (even chocolates)

41. Boulangere
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.
Dauphine
Coquilles Saint Jacques

42. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
To cut into cubes with six equal-sized sides
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

43. Wasabi
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Croquettes

44. Basil
Ecrevisses
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flet

45. 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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

46. dice
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into cubes with six equal-sized sides

47. 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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Thon
Is a flowering herb native to the mediterane and used since ancient times

48. Gravy
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

49. Black & White Peppercorns
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food by any cooking method.

50. tarragon
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
Flet
A sauce made from a concentrated vegetable juice
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