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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. Carryover cooking
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has tall stalks and large - dark green - celery like leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Methode champenoise

2. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
French for stock or base
Berny
Depth of flavor

3. crustaceans
Thon
Crustaces
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

4. Duchesse + Tomato concassee =
Marquis
Huitres
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To cut into very fine pieces where uniformity of shape is not important

5. mustard seeds
Has tall stalks and large - dark green - celery like leaves
Pickling spice
Diamond shaped pieces - usually of firm vegetables
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

6. Vinaigrette
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
Truite
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

7. Parsley
Moules
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.
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 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

8. Chutney
Thon
Sel Gris
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.
To cut into football-shaped pieces with seven equal sides and flat ends.

9. Sage
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Partially cooking a food by any cooking method.

10. mollusks
Mollusque
Are small - dark green leaves that have a bright citrus floral aroma
To melt and clarify fat
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.

11. Rosemary
Flet
Disk shaped slices
Pickling spice
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

12. Cilantro
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Are small - dark green leaves that have a bright citrus floral aroma
Is the green leafy portion of the plant that yields seeds known as coriander

13. Degrease
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

14. Fennel
Browning or glazing a food - usually under a salamander or broiler
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 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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

15. Pasteurization
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
Stems have a mild garlic flavor
To cut into very fine pieces where uniformity of shape is not important
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

16. thyme
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
Depth of 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
Diamond shaped pieces - usually of firm vegetables

17. Fond
Tannins
French for stock or base
Small pieces with two angle-cut sides
Methode champenoise

18. Shocking
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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

19. curry leaves
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
Palourdes
Flash point
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. Chervil
Huitres
Are small - dark green leaves that have a bright citrus floral aroma
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

21. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
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
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
Tannins

22. Chives
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

23. Duchesse + Pate a choux =
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......
Dauphine
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

24. clams
Palourdes
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into cubes with six equal-sized sides

25. Glacage
Mollusque
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Browning or glazing a food - usually under a salamander or broiler

26. diagonals
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flash point
Oval-shapes slices
Mollusque

27. Parboiling
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 also known as wormseed or stink weed; it grows wild throughout the Americas
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.

28. A sea salt harvested off the coast of normandy - France
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Sel Gris
Dauphine
Marquis

29. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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
Is the green leafy portion of the plant that yields seeds known as coriander
Huitres
Methode champenoise

30. marjoram
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times
Flet

31. Opal basil
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Are small - dark green leaves that have a bright citrus floral aroma

32. bay
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

33. oysters
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Huitres
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

34. 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
Depth of flavor
A leading sauce made by thickening milk with a white roux and adding seasonings
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. lavender
Diamond shaped pieces - usually of firm vegetables
A leading sauce made by thickening milk with a white roux and adding seasonings
French for stock or base
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

36. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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 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.
Sel Gris
Mouthfeel

37. Wasabi
Huitres
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
Thon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

38. Black & White Peppercorns
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

39. Epazote
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Pickling spice
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

40. Boulangere
Flash point
Browning or glazing a food - usually under a salamander or broiler
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

41. savory
Mollusque
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Small pieces with two angle-cut sides

42. 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ras el hanout
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
Browning or glazing a food - usually under a salamander or broiler

43. Complex organic compounds concentraded in the grape's skin - pits and stems
Moules
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Tannins

44. tuna
Huitres
Thon
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
To cut into pieces where uniformity of shape is not important

45. Beurre Noir
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.
Moules
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.
Crustaces

46. Muesli
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
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

47. mint
Includes many species & flavors (even chocolates)
Depth of flavor
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made by adding cream to a bechamel sauce

48. tarragon
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 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
Tannins

49. flounder
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.
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
Stems have a mild garlic flavor
Flet

50. Blanching
Crustaces
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
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.
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.