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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. lemongrass
Huitres
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into football-shaped pieces with seven equal sides and flat ends.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

2. Parcooking
Thon
Partially cooking a food by any cooking method.
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
Peeled - seeded and diced tomato

3. Meal
Small pieces with two angle-cut sides
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
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

4. oregano
Stems have a mild garlic flavor
Small pieces with two angle-cut sides
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

5. thyme
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
Includes many species & flavors (even chocolates)
Tannins

6. oysters
Includes many species & flavors (even chocolates)
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
Huitres

7. flounder
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
Flet
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

8. crayfish
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ecrevisses

9. Coulis
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

10. Concassee
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Peeled - seeded and diced tomato
Partially cooking a food by any cooking method.
Pickling spice

11. mollusks
Mollusque
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Diamond shaped pieces - usually of firm vegetables
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

12. French dressing
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has tall stalks and large - dark green - celery like leaves

13. Glacage
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
Mollusque
Browning or glazing a food - usually under a salamander or broiler

14. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mollusque
Browning or glazing a food - usually under a salamander or broiler
Pickling spice

15. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
Methode champenoise
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.
Croquettes

16. lavage
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
French for stock or base
Dauphine
Has tall stalks and large - dark green - celery like leaves

17. Recovery time
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into pieces where uniformity of shape is not important

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

19. lozenges
Truite
Diamond shaped pieces - usually of firm vegetables
Lorette
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

20. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To finely slice or shred leafy vegetables or herbs
Palourdes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

21. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A leading sauce made by thickening milk with a white roux and adding seasonings

22. Fennel
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 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
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.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

23. Baste
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
A sauce made by adding cream to a bechamel sauce
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

24. diagonals
Marquis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Peeled - seeded and diced tomato
Oval-shapes slices

25. mussels
Moules
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flash point

26. Gravy
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

27. A sea salt harvested off the coast of normandy - France
Disk shaped slices
Is a flowering herb native to the mediterane and used since ancient times
Sel Gris
Includes many species & flavors (even chocolates)

28. Parboiling
Has thin - stiff - pointed leaves and a sharper flavor and aroma
French for stock or base
Truite
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

29. Dill
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.
Mouthfeel
To melt and clarify fat
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

30. Cream sauce
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Methode champenoise
A sauce made by adding cream to a bechamel sauce
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.

31. 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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Mouthfeel

32. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
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
Has tall stalks and large - dark green - celery like leaves

33. 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
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Stems have a mild garlic flavor

34. Boulangere
Oval-shapes 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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.

35. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Crustaces

36. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Partially cooking a food by any cooking method.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

37. chop
To cut into pieces where uniformity of shape is not important
Depth of flavor
Sel Gris
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

38. peppermint
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

39. Chervil
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......
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

40. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Tannins
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Mouthfeel
Has tall stalks and large - dark green - celery like leaves

41. Duchesse + Tomato concassee =
Marquis
Truite
Ras el hanout
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

42. dice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 cubes with six equal-sized sides

43. lavender
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Are small - dark green leaves that have a bright citrus floral aroma

44. Cilantro
To cut into football-shaped pieces with seven equal sides and flat ends.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

45. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Peeled - seeded and diced tomato
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.
Thon

46. bechamel
Small pieces with two angle-cut sides
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 leading sauce made by thickening milk with a white roux and adding seasonings
Palourdes

47. marjoram
Tannins
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important

48. 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
Huitres
Pickling spice
Are small - dark green leaves that have a bright citrus floral aroma
To cut into cubes with six equal-sized sides

49. Ghee
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

50. Fond
French for stock or base
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into pieces where uniformity of shape is not important
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book