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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. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into football-shaped pieces with seven equal sides and flat ends.
Sel Gris

2. 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.
To cut into football-shaped pieces with seven equal sides and flat ends.
Depth of flavor
To cut into cubes with six equal-sized sides

3. A sea salt harvested off the coast of normandy - France
Sel Gris
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides
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.

4. oysters
Thon
Huitres
Diamond shaped pieces - usually of firm vegetables
Has thin - stiff - pointed leaves and a sharper flavor and aroma

5. Pasteurization
Includes many species & flavors (even chocolates)
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A leading sauce made by thickening milk with a white roux and adding seasonings

6. tarragon
Is a flowering herb native to the mediterane and used since ancient times
Huitres
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)

7. savory
Diamond shaped pieces - usually of firm vegetables
Truite
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

8. Beurre Noir
A sauce made from a concentrated vegetable juice
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

9. Duchesse + Pate a choux =
Partially cooking a food by any cooking method.
Huitres
Mollusque
Dauphine

10. Fennel
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Moules
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

11. Carryover cooking
Browning or glazing a food - usually under a salamander or broiler
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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

12. Chervil
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Peeled - seeded and diced tomato
French for stock or base

13. Complex organic compounds concentraded in the grape's skin - pits and stems
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Tannins
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

14. 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.
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......
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

15. marjoram
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 very fine pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times

16. Duchesse + Tomato concassee =
Marquis
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Coquilles Saint Jacques

17. Chutney
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flash point
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 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.

18. Render
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
To melt and clarify fat
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

19. lavender
To cut into pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flash point
Includes many species & flavors (even chocolates)

20. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Dauphine
Flash point
Oval-shapes slices

21. dice
To melt and clarify fat
To cut into cubes with six equal-sized sides
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is also known as wormseed or stink weed; it grows wild throughout the Americas

22. Cream sauce
A sauce made by adding cream to a bechamel sauce
Lorette
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Methode champenoise

23. Gravy
French for stock or base
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.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

24. thyme
Lorette
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
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

25. Meal
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To cut into cubes with six equal-sized sides

26. Parcooking
To cut into very fine pieces where uniformity of shape is not important
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.
Partially cooking a food by any cooking method.
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

27. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Crustaces
Moules
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

28. lozenges
Crustaces
Coquilles Saint Jacques
Diamond shaped pieces - usually of firm vegetables
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

29. Dill
Sel Gris
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

30. scallops
Coquilles Saint Jacques
A sauce made from a concentrated vegetable juice
Depth of flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma

31. crustaceans
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Berny
Crustaces
Flash point

32. Fond
Ras el hanout
Lorette
French for stock or base
Disk shaped slices

33. Blanching
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has tall stalks and large - dark green - celery like leaves
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.
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

34. 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
Depth of flavor
Ras el hanout
Tannins
Stems have a mild garlic flavor

35. trout
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Coquilles Saint Jacques
Truite

36. Cilantro
Moules
Is the green leafy portion of the plant that yields seeds known as coriander
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times

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

38. chop
To cut into pieces where uniformity of shape is not important
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Methode champenoise

39. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has tall stalks and large - dark green - celery like leaves
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
Browning or glazing a food - usually under a salamander or broiler

40. mustard seeds
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To finely slice or shred leafy vegetables or herbs
Methode champenoise

41. French dressing
To cut into cubes with six equal-sized sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

42. Juniper
Ecrevisses
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.
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......
Includes many species & flavors (even chocolates)

43. Concassee
To cut into cubes with six equal-sized sides
To cut into pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves
Peeled - seeded and diced tomato

44. 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
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Tannins

45. Essence
A sauce made from a concentrated vegetable juice
Partially cooking a food by any cooking method.
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

46. cardamom
Moules
Pickling spice
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

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

48. tourner
To finely slice or shred leafy vegetables or herbs
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into football-shaped pieces with seven equal sides and flat ends.

49. peppermint
Lorette
To cut into football-shaped pieces with seven equal sides and flat ends.
Disk shaped slices
Has thin - stiff - pointed leaves and a sharper flavor and aroma

50. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flet
Small pieces with two angle-cut sides
Flash point
Croquettes