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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. cardamom
A leading sauce made by thickening milk with a white roux and adding seasonings
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis

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

3. crayfish
Ecrevisses
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
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 by any cooking method.

4. Fond
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To melt and clarify fat
French for stock or base
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

5. Baste
To cut into cubes with six equal-sized sides
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

6. Dill
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

7. whether the dish has a broad range of flavornole
Depth of flavor
Dauphine
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Sel Gris

8. Essence
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
Truite
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

9. 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
A sauce made from a concentrated vegetable juice
Lorette
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

10. bechamel
Palourdes
Peeled - seeded and diced tomato
A leading sauce made by thickening milk with a white roux and adding seasonings
Thon

11. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Are small - dark green leaves that have a bright citrus floral aroma

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

13. Chutney
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 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.
Diamond shaped pieces - usually of firm vegetables

14. chiffonade
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To finely slice or shred leafy vegetables or herbs
Mollusque
Diamond shaped pieces - usually of firm vegetables

15. Wasabi
A leading sauce made by thickening milk with a white roux and adding seasonings
Truite
Croquettes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

16. oysters
Truite
Huitres
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A sauce made by adding cream to a bechamel sauce

17. Recovery time
Moules
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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......

18. lemongrass
Is the green leafy portion of the plant that yields seeds known as coriander
Huitres
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

19. Render
Methode champenoise
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

20. Garlic chives
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Ras el hanout
Stems have a mild garlic flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

21. mussels
Pickling spice
Flash point
Moules
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

22. thyme
Is a flowering herb native to the mediterane and used since ancient times
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
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings

23. Complex organic compounds concentraded in the grape's skin - pits and stems
Includes many species & flavors (even chocolates)
Oval-shapes slices
Tannins
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.

24. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ras el hanout
Palourdes

25. 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
Truite
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.
Pickling spice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

26. rondelles
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is also known as wormseed or stink weed; it grows wild throughout the Americas

27. clams
Moules
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a flowering herb native to the mediterane and used since ancient times
Palourdes

28. Juniper
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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......
Mouthfeel
Peeled - seeded and diced tomato

29. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important
Thon

30. tarragon
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Mollusque
Has tall stalks and large - dark green - celery like leaves

31. Concassee
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
Flet
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

32. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Ecrevisses
Berny
Coquilles Saint Jacques
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

33. Rosemary
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Dauphine
A sauce made by adding cream to a bechamel sauce

34. lavage
Diamond shaped pieces - usually of firm vegetables
Tannins
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

35. Black & White Peppercorns
Tannins
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
Depth of flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

36. Cilantro
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is the green leafy portion of the plant that yields seeds known as coriander
Mollusque
Depth of flavor

37. Basil
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Lorette
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

38. Beurre Noir
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 by any cooking method.
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

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

40. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Truite
Is a flowering herb native to the mediterane and used since ancient times

41. Glacage
Depth of flavor
Browning or glazing a food - usually under a salamander or broiler
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 flowering herb native to the mediterane and used since ancient times

42. lime leaves
Includes many species & flavors (even chocolates)
Are small - dark green leaves that have a bright citrus floral aroma
Diamond shaped pieces - usually of firm vegetables
Thon

43. tourner
Browning or glazing a food - usually under a salamander or broiler
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

44. Vinaigrette
Depth of flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Huitres
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

45. oblique cuts
Methode champenoise
Small pieces with two angle-cut sides
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

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

47. mince
To cut into very fine pieces where uniformity of shape is not important
Ecrevisses
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 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

48. Parisienne
Mollusque
Berny
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
Tannins

49. Parsley
Peeled - seeded and diced tomato
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
Coquilles Saint Jacques
Dauphine

50. Ghee
Browning or glazing a food - usually under a salamander or broiler
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
Are small - dark green leaves that have a bright citrus floral aroma
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor