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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. bechamel
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

2. flounder
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Pickling spice

3. rondelles
Tannins
Disk shaped slices
Is a flowering herb native to the mediterane and used since ancient times
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

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

5. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like leaves

6. Dill
Lorette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flash point
To cut into football-shaped pieces with seven equal sides and flat ends.

7. oysters
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
Huitres
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 form a puree of vegetables and/or fruit. It may be served hot or cold.

8. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Includes many species & flavors (even chocolates)
Mouthfeel

9. Duchesse + Tomato concassee =
Pickling spice
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.
Mouthfeel
Marquis

10. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques
To finely slice or shred leafy vegetables or herbs
Are small - dark green leaves that have a bright citrus floral aroma

11. chop
Is the green leafy portion of the plant that yields seeds known as coriander
Pickling spice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into pieces where uniformity of shape is not important

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

13. mint
Mollusque
Is a flowering herb native to the mediterane and used since ancient times
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Includes many species & flavors (even chocolates)

14. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Truite
Small pieces with two angle-cut sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

15. marjoram
Includes many species & flavors (even chocolates)
Is a flowering herb native to the mediterane and used since ancient times
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

16. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Lorette
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 flowering herb native to the mediterane and used since ancient times

17. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Oval-shapes slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ras el hanout

18. Vinaigrette
To cut into pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

19. lime leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma

20. thyme
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
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
Ecrevisses
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

21. Baste
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......
Methode champenoise
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
Palourdes

22. tuna
Browning or glazing a food - usually under a salamander or broiler
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Thon

23. Meal
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.
Browning or glazing a food - usually under a salamander or broiler
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

24. Chervil
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Coquilles Saint Jacques
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

25. crustaceans
Crustaces
Peeled - seeded and diced tomato
Ras el hanout
Small pieces with two angle-cut sides

26. Shocking
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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

27. Matignon
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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. oregano
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
Methode champenoise
Thon

29. Opal basil
Is the green leafy portion of the plant that yields seeds known as coriander
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To melt and clarify fat
Lorette

30. oblique cuts
To cut into football-shaped pieces with seven equal sides and flat ends.
Small pieces with two angle-cut sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has thin - stiff - pointed leaves and a sharper flavor and aroma

31. Fond
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To melt and clarify fat
Berny
French for stock or base

32. Duchesse + Shaping + Breading + Deep-frying =
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes
Tannins

33. bay
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Mollusque
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

34. tarragon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Truite
A sauce made by adding cream to a bechamel sauce

35. whether the dish has a broad range of flavornole
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......
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Depth of flavor
To melt and clarify fat

36. Render
To melt and clarify fat
Mouthfeel
Croquettes
A sauce made by adding cream to a bechamel sauce

37. Garlic chives
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Mouthfeel
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
Stems have a mild garlic flavor

38. Chives
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Truite
Peeled - seeded and diced tomato
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

39. clams
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
Oval-shapes slices
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.
Palourdes

40. Degrease
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 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
Truite

41. Chutney
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Includes many species & flavors (even chocolates)
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.

42. Pasteurization
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 small - dark green leaves that have a bright citrus floral aroma

43. trout
Truite
Dauphine
Includes many species & flavors (even chocolates)
Lorette

44. Duchesse + Pate a choux =
Palourdes
Dauphine
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.
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.

45. chiffonade
To finely slice or shred leafy vegetables or herbs
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has tall stalks and large - dark green - celery like leaves
Truite

46. cardamom
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.
Stems have a mild garlic 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

47. Boulangere
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
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.
Ecrevisses

48. French dressing
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.
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
Croquettes
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

49. Parcooking
Thon
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

50. lavage
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Lorette
Has tall stalks and large - dark green - celery like leaves