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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. French dressing
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
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
Palourdes

2. Epazote
Marquis
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas

3. mussels
Moules
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

4. cardamom
To cut into pieces where uniformity of shape is not important
Mouthfeel
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

5. Sage
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
To cut into cubes with six equal-sized sides
Croquettes

6. Concassee
A sauce made by adding cream to a bechamel sauce
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.
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.
Peeled - seeded and diced tomato

7. Wasabi
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Mouthfeel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

8. peppermint
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 thin - stiff - pointed leaves and a sharper flavor and aroma
Sel Gris

9. Chervil
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Croquettes
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

10. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

11. tarragon
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
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made from a concentrated vegetable juice

12. Muesli
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
Disk shaped slices
Marquis
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

13. Recovery time
Thon
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 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.
Flash point

14. Parboiling
Browning or glazing a food - usually under a salamander or broiler
To cut into football-shaped pieces with seven equal sides and flat ends.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

15. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
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.
Berny

16. Black & White Peppercorns
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
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
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings

17. oregano
Pickling spice
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes

18. 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
Coquilles Saint Jacques
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

19. tuna
Flash point
Thon
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

20. Baste
Is a flowering herb native to the mediterane and used since ancient times
A sauce made from a concentrated vegetable juice
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
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.

21. curry leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flash point
Huitres

22. Fond
French for stock or base
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is the green leafy portion of the plant that yields seeds known as coriander
Palourdes

23. Opal basil
Oval-shapes slices
Crustaces
Flash point
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

24. oblique cuts
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Small pieces with two angle-cut sides
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

25. Glacage
A sauce made from a concentrated vegetable juice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
Browning or glazing a food - usually under a salamander or broiler

26. A sea salt harvested off the coast of normandy - France
Is a flowering herb native to the mediterane and used since ancient times
Disk shaped 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
Sel Gris

27. Chutney
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Dauphine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.

28. Fennel
To cut into pieces where uniformity of shape is not important
To cut into very fine pieces where uniformity of shape is not important
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

29. the temperature at which a fat ignites and small flames appears on the surface of the fat
Mollusque
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

30. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Tannins
Palourdes

31. Beurre Noir
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
Ecrevisses
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.

32. rondelles
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made by adding cream to a bechamel sauce
Truite
Disk shaped slices

33. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Stems have a mild garlic flavor
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
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.

34. marjoram
Is a flowering herb native to the mediterane and used since ancient times
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

35. Rosemary
Are small - dark green leaves that have a bright citrus floral aroma
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 pieces where uniformity of shape is not important
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

36. Coulis
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Croquettes

37. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mollusque
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.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

38. chop
Partially cooking a food by any cooking method.
Croquettes
Lorette
To cut into pieces where uniformity of shape is not important

39. mollusks
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.
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins

40. Dill
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Pickling spice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

41. chiffonade
Lorette
To finely slice or shred leafy vegetables or herbs
Ecrevisses
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

42. Essence
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made from a concentrated vegetable juice
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

43. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Lorette
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into cubes with six equal-sized sides

44. scallops
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
Crustaces
Methode champenoise

45. 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 very fine pieces where uniformity of shape is not important
Berny
Ras el hanout
Browning or glazing a food - usually under a salamander or broiler

46. Boulangere
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Huitres
Is a flowering herb native to the mediterane and used since ancient times
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.

47. diagonals
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Oval-shapes slices

48. mince
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
To cut into very fine pieces where uniformity of shape is not important
Marquis
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......

49. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Dauphine

50. lavage
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
A sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like leaves