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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. 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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ras el hanout
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......
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

2. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Thon
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

3. Cilantro
Is a flowering herb native to the mediterane and used since ancient times
Is the green leafy portion of the plant that yields seeds known as coriander
Coquilles Saint Jacques
Methode champenoise

4. mussels
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Moules
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

5. rondelles
Disk shaped slices
Truite
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.

6. Beurre Noir
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.
French for stock or base
Truite
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.

7. A sea salt harvested off the coast of normandy - France
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
Sel Gris
To finely slice or shred leafy vegetables or herbs

8. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has tall stalks and large - dark green - celery like leaves
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
Berny
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

9. dice
Ras el hanout
Small pieces with two angle-cut sides
To cut into cubes with six equal-sized sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

10. thyme
Pickling spice
Dauphine
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

11. chop
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
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......
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 pieces where uniformity of shape is not important

12. Chutney
Lorette
Mollusque
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.
Thon

13. Pasteurization
Methode champenoise
Disk shaped slices
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

14. mollusks
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mollusque
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
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

15. Coulis
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
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

16. Render
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
To melt and clarify fat
Is also known as wormseed or stink weed; it grows wild throughout the Americas

17. savory
A leading sauce made by thickening milk with a white roux and adding seasonings
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......
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

18. crustaceans
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
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.
Crustaces

19. mince
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Croquettes
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important

20. Glacage
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Browning or glazing a food - usually under a salamander or broiler
Stems have a mild garlic flavor
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

21. Essence
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

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

23. Degrease
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

24. crayfish
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Ecrevisses
Disk shaped slices

25. Baste
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 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
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 cut into pieces where uniformity of shape is not important

26. mint
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made by adding cream to a bechamel sauce
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.
Includes many species & flavors (even chocolates)

27. Parcooking
Partially cooking a food by any cooking method.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To melt and clarify fat
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

28. oblique cuts
Diamond shaped pieces - usually of firm vegetables
Small pieces with two angle-cut 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.
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

29. Cream sauce
Mollusque
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made by adding cream to a bechamel sauce

30. Parsley
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
Crustaces
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

31. flounder
Flet
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into football-shaped pieces with seven equal sides and flat ends.
Dauphine

32. Black & White Peppercorns
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Mouthfeel

33. Vinaigrette
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
To cut into football-shaped pieces with seven equal sides and flat ends.

34. Juniper
Browning or glazing a food - usually under a salamander or broiler
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into very fine pieces where uniformity of shape is not important
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......

35. lozenges
Oval-shapes slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To finely slice or shred leafy vegetables or herbs
Diamond shaped pieces - usually of firm vegetables

36. Emulsion
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Truite
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

37. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Moules
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

38. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A leading sauce made by thickening milk with a white roux and adding seasonings
Methode champenoise
To cut into cubes with six equal-sized sides
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.

39. Rosemary
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice
Flet
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

40. Shocking
A sauce made from a concentrated vegetable juice
Dauphine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

41. the temperature at which a fat ignites and small flames appears on the surface of the fat
Small pieces with two angle-cut sides
Marquis
French for stock or base
Flash point

42. trout
Partially cooking a food by any cooking method.
Truite
Tannins
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.

43. Carryover cooking
Flash point
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
A sauce made from a concentrated vegetable juice

44. 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
Methode champenoise
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Stems have a mild garlic flavor

45. Chervil
Truite
Flet
Small pieces with two angle-cut sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

46. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout
Oval-shapes slices
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

47. French dressing
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Crustaces

48. oysters
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Depth of flavor
Huitres

49. marjoram
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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 flowering herb native to the mediterane and used since ancient times

50. Ghee
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Depth of flavor
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor