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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. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Coquilles Saint Jacques
Croquettes
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. Pasteurization
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
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

3. Fennel
To cut into football-shaped pieces with seven equal sides and flat ends.
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
French for stock or base
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. lozenges
Is a flowering herb native to the mediterane and used since ancient times
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

5. Parisienne
Mollusque
Flash point
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

6. bechamel
Includes many species & flavors (even chocolates)
Small pieces with two angle-cut sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Mouthfeel

7. whether the dish has a broad range of flavornole
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
Crustaces
Depth of flavor
Has tall stalks and large - dark green - celery like leaves

8. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A leading sauce made by thickening milk with a white roux and adding seasonings
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
Methode champenoise
To finely slice or shred leafy vegetables or herbs

9. tuna
Mouthfeel
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

10. Juniper
To cut into cubes with six equal-sized sides
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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......

11. peppermint
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 melt and clarify fat

12. cardamom
Sel Gris
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.
Disk shaped slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

13. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Croquettes
Lorette
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.

14. oregano
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made from a concentrated vegetable juice

15. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Croquettes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Lorette
Are small - dark green leaves that have a bright citrus floral aroma

16. Gravy
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander
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.

17. chiffonade
To finely slice or shred leafy vegetables or herbs
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Depth of 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

18. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To melt and clarify fat
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

19. Vinaigrette
To cut into very fine pieces where uniformity of shape is not important
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Methode champenoise
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. French dressing
French for stock or base
Berny
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.
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

21. Recovery time
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.
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.
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

22. Baste
Methode champenoise
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
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

23. Essence
To cut into pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
A sauce made from a concentrated vegetable juice
Palourdes

24. crayfish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Disk shaped slices
Ecrevisses
To finely slice or shred leafy vegetables or herbs

25. Ghee
Truite
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
Sel Gris
Huitres

26. clams
French for stock or base
Palourdes
Thon
Are small - dark green leaves that have a bright citrus floral aroma

27. 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
Is the green leafy portion of the plant that yields seeds known as coriander
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.

28. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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).
A leading sauce made by thickening milk with a white roux and adding seasonings

29. Wasabi
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

30. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Berny
Croquettes
Dauphine

31. Concassee
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
Peeled - seeded and diced tomato
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

32. dice
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
To cut into cubes with six equal-sized sides
To cut into football-shaped pieces with seven equal sides and flat ends.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

33. chop
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into pieces where uniformity of shape is not important
Is also known as wormseed or stink weed; it grows wild throughout the Americas

34. lavage
Has tall stalks and large - dark green - celery like leaves
Peeled - seeded and diced tomato
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.
Is a flowering herb native to the mediterane and used since ancient times

35. Muesli
Mouthfeel
Partially cooking a food by any cooking method.
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
Stems have a mild garlic flavor

36. tourner
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a flowering herb native to the mediterane and used since ancient times
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......

37. Blanching
Depth of 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.
Flash point
Browning or glazing a food - usually under a salamander or broiler

38. savory
Is the green leafy portion of the plant that yields seeds known as coriander
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mouthfeel
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

39. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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 the green leafy portion of the plant that yields seeds known as coriander

40. 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.
Are small - dark green leaves that have a bright citrus floral aroma
Is a flowering herb native to the mediterane and used since ancient times
Has thin - stiff - pointed leaves and a sharper flavor and aroma

41. trout
To cut into pieces where uniformity of shape is not important
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.
Truite
Has thin - stiff - pointed leaves and a sharper flavor and aroma

42. Duchesse + Pate a choux =
Dauphine
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves
Ras el hanout

43. Glacage
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Browning or glazing a food - usually under a salamander or broiler
To cut into cubes with six equal-sized sides

44. lemongrass
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Includes many species & flavors (even chocolates)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Crustaces

45. Duchesse + Tomato concassee =
Marquis
Truite
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Sel Gris

46. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

47. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Depth of flavor
Berny
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Sel Gris

48. Fond
Berny
French for stock or base
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

49. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is a flowering herb native to the mediterane and used since ancient times
Flash point
Are small - dark green leaves that have a bright citrus floral aroma
Ras el hanout

50. Beurre Noir
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
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
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