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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. Vinaigrette
Pickling spice
French for stock or base
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Huitres

2. Complex organic compounds concentraded in the grape's skin - pits and stems
Lorette
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.
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

3. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Small pieces with two angle-cut sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

4. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Are small - dark green leaves that have a bright citrus floral aroma
Includes many species & flavors (even chocolates)
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.

5. Boulangere
Methode champenoise
Berny
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.
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.

6. marjoram
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
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
To finely slice or shred leafy vegetables or herbs

7. Cilantro
Berny
Are small - dark green leaves that have a bright citrus floral aroma
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is the green leafy portion of the plant that yields seeds known as coriander

8. lavage
Huitres
Includes many species & flavors (even chocolates)
To cut into pieces where uniformity of shape is not important
Has tall stalks and large - dark green - celery like leaves

9. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 leading sauce made by thickening milk with a white roux and adding seasonings
Thon

10. peppermint
Truite
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A leading sauce made by thickening milk with a white roux and adding seasonings
Small pieces with two angle-cut sides

11. flounder
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Lorette
Flet

12. Parsley
Ras el hanout
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

13. Fennel
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
Huitres
Pickling spice
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

14. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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 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
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel

15. clams
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Diamond shaped pieces - usually of firm vegetables
Palourdes
Crustaces

16. oregano
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has tall stalks and large - dark green - celery like leaves
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

17. 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
Flash point
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
Includes many species & flavors (even chocolates)

18. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Moules
Flash point
Huitres

19. Carryover cooking
Disk shaped slices
To finely slice or shred leafy vegetables or herbs
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

20. Parcooking
Depth of flavor
Partially cooking a food by any cooking method.
Are small - dark green leaves that have a bright citrus floral aroma
Ecrevisses

21. Muesli
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has tall stalks and large - dark green - celery like leaves
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

22. French dressing
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.
Pickling spice
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

23. chiffonade
To finely slice or shred leafy vegetables or herbs
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

24. Render
Has tall stalks and large - dark green - celery like leaves
To melt and clarify fat
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
French for stock or base

25. 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Methode champenoise
Coquilles Saint Jacques

26. Degrease
Peeled - seeded and diced tomato
Disk shaped slices
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. tarragon
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 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

28. mint
Has tall stalks and large - dark green - celery like leaves
Disk shaped slices
Includes many species & flavors (even chocolates)
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

29. 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
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 by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice
Pickling spice

30. butterfly
Lorette
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is the green leafy portion of the plant that yields seeds known as coriander

31. crayfish
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ras el hanout
Huitres

32. Blanching
Sel Gris
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.
To cut into cubes with six equal-sized sides
Thon

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
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ras el hanout

34. A sea salt harvested off the coast of normandy - France
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Sel Gris

35. Meal
To finely slice or shred leafy vegetables or herbs
To melt and clarify fat
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made by adding cream to a bechamel sauce

36. oblique cuts
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
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.
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

37. savory
Coquilles Saint Jacques
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
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

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

39. Parisienne
Flash point
Crustaces
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
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. Juniper
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......
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.
Lorette
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

41. Gravy
Partially cooking a food by any cooking method.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

42. scallops
A sauce made by adding cream to a bechamel sauce
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
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

43. Parboiling
Has tall stalks and large - dark green - celery like leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

44. Basil
Is a flowering herb native to the mediterane and used since ancient times
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into pieces where uniformity of shape is not important
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

45. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Is a flowering herb native to the mediterane and used since ancient times
Tannins
Moules

46. bay
Is a flowering herb native to the mediterane and used since ancient times
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 cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

47. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Mouthfeel
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

48. curry leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
To cut into football-shaped pieces with seven equal sides and flat ends.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

49. 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.
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Oval-shapes slices

50. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Diamond shaped pieces - usually of firm vegetables
Palourdes
Sel Gris