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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. flounder
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
Flet
Depth of flavor
Has tall stalks and large - dark green - celery like leaves

2. Parcooking
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......
Peeled - seeded and diced tomato
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food by any cooking method.

3. Parisienne
Disk shaped slices
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
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 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

4. chiffonade
To finely slice or shred leafy vegetables or herbs
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flash point
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

5. Beurre Noir
Mollusque
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.

6. scallops
Depth of flavor
Croquettes
Coquilles Saint Jacques
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

7. marjoram
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a flowering herb native to the mediterane and used since ancient times
Crustaces
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

8. Opal basil
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

9. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Stems have a mild garlic flavor
Berny
A sauce made by adding cream to a bechamel sauce
Peeled - seeded and diced tomato

10. crustaceans
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.
Crustaces

11. trout
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Truite

12. Duchesse + Shaping + Breading + Deep-frying =
Is a flowering herb native to the mediterane and used since ancient times
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
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
Croquettes

13. Boulangere
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.
Are small - dark green leaves that have a bright citrus floral aroma
To cut into football-shaped pieces with seven equal sides and flat ends.

14. Duchesse + Tomato concassee =
Marquis
To finely slice or shred leafy vegetables or herbs
Flet
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

15. Chives
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Marquis
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

16. rondelles
Huitres
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

17. oysters
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.
Huitres
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

18. clams
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Palourdes
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

19. Baste
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.
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......
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
Crustaces

20. Blanching
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Partially cooking a food by any cooking method.
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 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

21. lime leaves
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
Mollusque
French for stock or base

22. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
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

23. Shocking
A sauce made from a concentrated vegetable juice
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 cut into football-shaped pieces with seven equal sides and flat ends.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

24. tarragon
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Depth of flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

25. Complex organic compounds concentraded in the grape's skin - pits and stems
A sauce made from a concentrated vegetable juice
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

26. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Sel Gris
Ecrevisses
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

27. lavage
Tannins
Depth of flavor
Has tall stalks and large - dark green - celery like leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

28. tuna
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Thon
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

29. A sea salt harvested off the coast of normandy - France
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
Sel Gris
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

30. 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
A leading sauce made by thickening milk with a white roux and adding seasonings
Ras el hanout
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 - dark green leaves that have a bright citrus floral aroma

31. savory
Partially cooking a food by any cooking method.
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

32. Glacage
Browning or glazing a food - usually under a salamander or broiler
Marquis
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
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......

33. Render
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......
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To melt and clarify fat
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

34. lavender
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. lozenges
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......
Croquettes
To melt and clarify fat
Diamond shaped pieces - usually of firm vegetables

36. Duchesse + Pate a choux =
Is the green leafy portion of the plant that yields seeds known as coriander
Dauphine
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
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. Parboiling
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

38. Rosemary
Diamond shaped pieces - usually of firm vegetables
Crustaces
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Oval-shapes slices

39. chop
To cut into pieces where uniformity of shape is not important
Lorette
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Flet

40. Matignon
Depth of 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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a flowering herb native to the mediterane and used since ancient times

41. whether the dish has a broad range of flavornole
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Depth of flavor
Croquettes

42. tourner
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mouthfeel
Thon
To cut into football-shaped pieces with seven equal sides and flat ends.

43. cardamom
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Mouthfeel
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

44. Fond
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.
French for stock or base
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

45. Vinaigrette
French for stock or base
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Dauphine
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

46. the temperature at which a fat ignites and small flames appears on the surface of the fat
Sel Gris
Flash point
To cut into cubes with six equal-sized sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

47. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Marquis
Mouthfeel
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

48. Muesli
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Methode champenoise
French for stock or base
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

49. Cream sauce
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.
French for stock or base
A sauce made by adding cream to a bechamel sauce
Is a flowering herb native to the mediterane and used since ancient times

50. thyme
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Dauphine
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.