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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. Cilantro
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 the green leafy portion of the plant that yields seeds known as coriander
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma

2. bay
Crustaces
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice

3. savory
Tannins
Truite
Crustaces
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

4. Beurre Noir
Thon
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

5. Coulis
Flet
Is a flowering herb native to the mediterane and used since ancient times
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

6. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

7. Matignon
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 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.
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
Truite

8. Duchesse + Tomato concassee =
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).
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
Marquis

9. Meal
Berny
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

10. 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
Diamond shaped pieces - usually of firm vegetables
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

11. mussels
Moules
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Are small - dark green leaves that have a bright citrus floral aroma
Mollusque

12. Chervil
Coquilles Saint Jacques
Lorette
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

13. Fond
Mollusque
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
French for stock or base
Thon

14. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food by any cooking method.
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.
Tannins

15. oysters
Truite
Tannins
Huitres
Depth of flavor

16. mint
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 cut into pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)
To cut into football-shaped pieces with seven equal sides and flat ends.

17. Duchesse + Pate a choux =
Diamond shaped pieces - usually of firm vegetables
Dauphine
A sauce made from a concentrated vegetable juice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

18. lavage
Has tall stalks and large - dark green - celery like 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.
To cut into very fine pieces where uniformity of shape is not important
A sauce made from a concentrated vegetable juice

19. 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
To finely slice or shred leafy vegetables or herbs
Crustaces
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

20. Recovery time
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Lorette
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

21. whether the dish has a broad range of flavornole
Depth of flavor
Croquettes
Ecrevisses
To finely slice or shred leafy vegetables or herbs

22. Carryover cooking
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Coquilles Saint Jacques

23. crayfish
Are small - dark green leaves that have a bright citrus floral aroma
Ecrevisses
Stems have a mild garlic flavor
Browning or glazing a food - usually under a salamander or broiler

24. Parsley
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
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
Depth of flavor

25. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Truite
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
Ecrevisses

26. Duchesse + Shaping + Breading + Deep-frying =
To cut into very fine pieces where uniformity of shape is not important
Is the green leafy portion of the plant that yields seeds known as coriander
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Croquettes

27. Concassee
Is the green leafy portion of the plant that yields seeds known as coriander
Peeled - seeded and diced tomato
Crustaces
To cut into cubes with six equal-sized sides

28. Boulangere
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
Sel Gris
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.

29. lime leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Are small - dark green leaves that have a bright citrus floral aroma
Mollusque
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

30. Pasteurization
Huitres
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
Ras el hanout

31. scallops
Small pieces with two angle-cut sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flet
Coquilles Saint Jacques

32. crustaceans
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.
Mollusque
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces

33. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
Flet

34. 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.
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.
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

35. mustard seeds
Berny
To finely slice or shred leafy vegetables or herbs
Is the green leafy portion of the plant that yields seeds known as coriander
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

36. Ghee
Includes many species & flavors (even chocolates)
Sel Gris
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

37. cardamom
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into cubes with six equal-sized sides
Ecrevisses

38. lozenges
A leading sauce made by thickening milk with a white roux and adding seasonings
Diamond shaped pieces - usually of firm vegetables
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mouthfeel

39. clams
Palourdes
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

40. Blanching
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

41. Black & White Peppercorns
Mollusque
Huitres
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 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.

42. Garlic chives
Stems have a mild garlic flavor
Disk shaped slices
Sel Gris
Dauphine

43. A sea salt harvested off the coast of normandy - France
Are small - dark green leaves that have a bright citrus floral aroma
Sel Gris
To finely slice or shred leafy vegetables or herbs
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.

44. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is a flowering herb native to the mediterane and used since ancient times
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.
Crustaces

45. Essence
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.
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 from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

46. Glacage
Thon
Browning or glazing a food - usually under a salamander or broiler
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Lorette

47. Emulsion
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mouthfeel
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

48. Chives
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Mollusque
A leading sauce made by thickening milk with a white roux and adding seasonings

49. Parcooking
Dauphine
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.
Partially cooking a food by any cooking method.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

50. tourner
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Oval-shapes slices
To cut into football-shaped pieces with seven equal sides and flat ends.
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.