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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. Sage
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Mouthfeel
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

2. mustard seeds
Mouthfeel
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

3. lime leaves
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 leading sauce made by thickening milk with a white roux and adding seasonings
French for stock or base
Are small - dark green leaves that have a bright citrus floral aroma

4. Matignon
Disk shaped slices
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.
Partially cooking a food by any cooking method.
Dauphine

5. Beurre Noir
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 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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into pieces where uniformity of shape is not important

6. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Lorette
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.
Berny

7. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
French for stock or base
Methode champenoise
Are small - dark green leaves that have a bright citrus floral aroma
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.

8. Meal
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

9. flounder
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma
Flet
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

10. bechamel
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Peeled - seeded and diced tomato

11. Black & White Peppercorns
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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
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

12. mollusks
To finely slice or shred leafy vegetables or herbs
Mollusque
Partially cooking a food by any cooking method.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. whether the dish has a broad range of flavornole
Depth of flavor
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

14. Blanching
Browning or glazing a food - usually under a salamander or broiler
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 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
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.

15. Parisienne
French for stock or base
To cut into pieces where uniformity of shape is not important
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
Oval-shapes slices

16. Pasteurization
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

17. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

18. Baste
Dauphine
Ras el hanout
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

19. mince
Methode champenoise
To cut into very fine pieces where uniformity of shape is not important
French for stock or base
Huitres

20. trout
Disk shaped slices
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Palourdes
Truite

21. Cream sauce
Palourdes
Has tall stalks and large - dark green - celery like leaves
A sauce made by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables

22. tourner
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.
Mollusque
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

23. lemongrass
A sauce made from a concentrated vegetable juice
Stems have a mild garlic 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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

24. Degrease
Depth of flavor
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
Browning or glazing a food - usually under a salamander or broiler

25. Vinaigrette
Moules
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A sauce made from a concentrated vegetable juice
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

26. Fond
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Lorette
French for stock or base
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

27. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into cubes with six equal-sized sides
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
Peeled - seeded and diced tomato

28. lavender
A sauce made by adding cream to a bechamel sauce
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

29. Gravy
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

30. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ras el hanout

31. oysters
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Huitres

32. Muesli
Crustaces
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.
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

33. thyme
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
Browning or glazing a food - usually under a salamander or broiler
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

34. Duchesse + Tomato concassee =
Moules
Tannins
To melt and clarify fat
Marquis

35. lozenges
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Diamond shaped pieces - usually of firm vegetables
Coquilles Saint Jacques
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

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

37. Chutney
Tannins
Are small - dark green leaves that have a bright citrus floral aroma
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.
Pickling spice

38. the temperature at which a fat ignites and small flames appears on the surface of the fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flash point
Tannins

39. Parboiling
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.
Small pieces with two angle-cut sides
To cut into cubes with six equal-sized sides
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

40. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Flash point
To cut into cubes with six equal-sized sides
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.

41. Dill
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To melt and clarify fat

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

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

44. Essence
Flash point
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 sauce made from a concentrated vegetable juice
Sel Gris

45. Shocking
Oval-shapes slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
French for stock or base
To cut into cubes with six equal-sized sides

46. Parcooking
To cut into pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.
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.

47. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A sauce made from a concentrated vegetable juice
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

48. butterfly
Small pieces with two angle-cut sides
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
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

49. Chervil
Oval-shapes slices
Ecrevisses
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

50. marjoram
Pickling spice
Is the green leafy portion of the plant that yields seeds known as coriander
To finely slice or shred leafy vegetables or herbs
Is a flowering herb native to the mediterane and used since ancient times