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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. Boulangere
Truite
Huitres
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

2. lemongrass
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into very fine pieces where uniformity of shape is not important
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

3. Black & White Peppercorns
Oval-shapes slices
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 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

4. Essence
Flet
Ras el hanout
A sauce made from a concentrated vegetable juice
To cut into football-shaped pieces with seven equal sides and flat ends.

5. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Tannins
A sauce made from a concentrated vegetable juice

6. mint
Pickling spice
Includes many species & flavors (even chocolates)
Thon
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

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

8. Rosemary
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To melt and clarify fat
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

9. Duchesse + Pate a choux =
Dauphine
Browning or glazing a food - usually under a salamander or broiler
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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......

10. Parsley
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
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
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......

11. Degrease
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made by adding cream to a bechamel sauce
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Stems have a mild garlic flavor

12. Fond
Is a flowering herb native to the mediterane and used since ancient times
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.
Browning or glazing a food - usually under a salamander or broiler

13. trout
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
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
Truite

14. scallops
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Coquilles Saint Jacques
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

15. tuna
Flash point
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

16. Glacage
To cut into pieces where uniformity of shape is not important
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
Sel Gris
Browning or glazing a food - usually under a salamander or broiler

17. lozenges
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Diamond shaped pieces - usually of firm vegetables
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

18. Basil
Diamond shaped pieces - usually of firm vegetables
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

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

20. Shocking
Mouthfeel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is the green leafy portion of the plant that yields seeds known as coriander
Depth of flavor

21. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
French for stock or base
Moules
Browning or glazing a food - usually under a salamander or broiler

22. Recovery time
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.
Palourdes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

23. A sea salt harvested off the coast of normandy - France
Sel Gris
Marquis
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

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

25. Chervil
Small pieces with two angle-cut sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

26. mustard seeds
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
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.

27. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Marquis

28. chop
To cut into pieces where uniformity of shape is not important
Truite
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

29. 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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides
Browning or glazing a food - usually under a salamander or broiler

30. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 in boiling or simmering liquid; similar to blanching - but cooking time is longer
To finely slice or shred leafy vegetables or herbs

31. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Crustaces
Is a flowering herb native to the mediterane and used since ancient times
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

32. French dressing
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

33. Opal basil
Includes many species & flavors (even chocolates)
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

34. Gravy
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
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.
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 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

35. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flet
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......
Flash point
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

36. Chives
Palourdes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Berny
Dauphine

37. rondelles
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.
Disk shaped slices
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
Diamond shaped pieces - usually of firm vegetables

38. mince
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To melt and clarify fat
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

39. Parcooking
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.
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.
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

40. tourner
A leading sauce made by thickening milk with a white roux and adding seasonings
Marquis
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into football-shaped pieces with seven equal sides and flat ends.

41. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Coquilles Saint Jacques
Lorette
To melt and clarify fat

42. chiffonade
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 finely slice or shred leafy vegetables or herbs
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.

43. Muesli
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Moules
Ras el hanout

44. flounder
Flet
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Disk shaped slices
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.

45. Matignon
A sauce made from a concentrated vegetable juice
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
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

46. oblique cuts
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Partially cooking a food by any cooking method.
Includes many species & flavors (even chocolates)
Small pieces with two angle-cut sides

47. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes
Marquis
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

48. crustaceans
Crustaces
Lorette
Truite
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

49. Blanching
Truite
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.

50. Carryover cooking
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is the green leafy portion of the plant that yields seeds known as coriander