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

2. oysters
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 finely slice or shred leafy vegetables or herbs
Huitres

3. bay
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To melt and clarify fat

4. A sea salt harvested off the coast of normandy - France
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Sel Gris
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

5. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings

6. mince
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Browning or glazing a food - usually under a salamander or broiler
To cut into very fine pieces where uniformity of shape is not important

7. 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Marquis

8. Parisienne
To cut into pieces where uniformity of shape is not important
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

9. Parsley
Peeled - seeded and diced tomato
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
Crustaces
Oval-shapes slices

10. Epazote
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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......
Moules
Is also known as wormseed or stink weed; it grows wild throughout the Americas

11. Parcooking
Are small - dark green leaves that have a bright citrus floral aroma
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
Partially cooking a food by any cooking method.
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

12. Essence
Dauphine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice

13. peppermint
A sauce made from a concentrated vegetable juice
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Thon
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

14. tuna
Oval-shapes slices
Mouthfeel
Thon
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

15. 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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......
To cut into football-shaped pieces with seven equal sides and flat ends.

16. Baste
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flet

17. 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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

18. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is the green leafy portion of the plant that yields seeds known as coriander

19. cardamom
Moules
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made from a concentrated vegetable juice

20. Vinaigrette
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Berny
A sauce made by adding cream to a bechamel sauce

21. Sage
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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Disk shaped slices
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

22. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Dauphine
Depth of flavor
To finely slice or shred leafy vegetables or herbs
Mouthfeel

23. mint
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.
Flet
To melt and clarify fat

24. flounder
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.
Flet
Methode champenoise
French for stock or base

25. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......

26. 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
Berny
Browning or glazing a food - usually under a salamander or broiler
Dauphine
Ras el hanout

27. Cream sauce
A sauce made by adding cream to a bechamel sauce
Huitres
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

28. dice
Coquilles Saint Jacques
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into cubes with six equal-sized sides
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

29. crayfish
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
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

30. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Croquettes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

31. Dill
Diamond shaped pieces - usually of firm vegetables
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
A leading sauce made by thickening milk with a white roux and adding seasonings

32. Glacage
Browning or glazing a food - usually under a salamander or broiler
Moules
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
French for stock or base

33. Fond
Methode champenoise
French for stock or base
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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.

34. Duchesse + Shaping + Breading + Deep-frying =
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.
Croquettes
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

35. Garlic chives
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
Crustaces
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

36. Black & White Peppercorns
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
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

37. Duchesse + Tomato concassee =
Oval-shapes slices
Disk shaped slices
Marquis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

38. Chives
Includes many species & flavors (even chocolates)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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 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

39. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Sel Gris
Berny
Dauphine

40. Coulis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

41. Rosemary
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Sel Gris
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.

42. diagonals
Includes many species & flavors (even chocolates)
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
Small pieces with two angle-cut sides
Oval-shapes slices

43. Ghee
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Flet
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

44. mustard seeds
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has tall stalks and large - dark green - celery like leaves
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

45. chop
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes
To cut into pieces where uniformity of shape is not important
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

46. Concassee
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.
Dauphine
Peeled - seeded and diced tomato
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

47. lavage
Has tall stalks and large - dark green - celery like leaves
A leading sauce made by thickening milk with a white roux and adding seasonings
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
To cut into football-shaped pieces with seven equal sides and flat ends.

48. Chutney
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 melt and clarify fat

49. Wasabi
A sauce made from a concentrated vegetable juice
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

50. Degrease
Ras el hanout
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flet
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.