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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. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Is a flowering herb native to the mediterane and used since ancient times
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

2. Gravy
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has tall stalks and large - dark green - celery like leaves
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.
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

3. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Are small - dark green leaves that have a bright citrus floral aroma
To melt and clarify fat
Methode champenoise
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.

4. oblique cuts
Flash point
To melt and clarify fat
Crustaces
Small pieces with two angle-cut sides

5. tarragon
Berny
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

6. Essence
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.
A sauce made from a concentrated vegetable juice
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 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. Opal basil
Disk shaped slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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

8. Fennel
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
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
Ecrevisses

9. Blanching
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.
Flash point
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into football-shaped pieces with seven equal sides and flat ends.

10. Parboiling
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

11. lozenges
Coquilles Saint Jacques
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......
Diamond shaped pieces - usually of firm vegetables
Pickling spice

12. bay
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.
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
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

13. crayfish
Ecrevisses
To finely slice or shred leafy vegetables or herbs
Moules
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

14. Coulis
Coquilles Saint Jacques
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Depth of flavor

15. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
To melt and clarify fat

16. Basil
Ras el hanout
Mollusque
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

17. mince
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into very fine pieces where uniformity of shape is not important
French for stock or base
Ras el hanout

18. peppermint
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Diamond shaped pieces - usually of firm vegetables
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Sel Gris

19. Baste
Mouthfeel
To finely slice or shred leafy vegetables or herbs
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

20. Concassee
Flash point
Peeled - seeded and diced tomato
Are small - dark green leaves that have a bright citrus floral aroma
Dauphine

21. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
Mouthfeel
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

22. Carryover cooking
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green 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.
Is a flowering herb native to the mediterane and used since ancient times

23. mussels
Moules
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flet
To cut into cubes with six equal-sized sides

24. lemongrass
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

25. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To finely slice or shred leafy vegetables or herbs
Flash point
Berny
Small pieces with two angle-cut sides

26. Garlic chives
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Stems have a mild garlic flavor

27. mollusks
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.

28. Parcooking
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Oval-shapes slices
Partially cooking a food by any cooking method.
Are small - dark green leaves that have a bright citrus floral aroma

29. Ghee
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

30. whether the dish has a broad range of flavornole
Sel Gris
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Depth of flavor
To finely slice or shred leafy vegetables or herbs

31. flounder
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.
Coquilles Saint Jacques
Partially cooking a food by any cooking method.
Flet

32. Black & White Peppercorns
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
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor
To finely slice or shred leafy vegetables or herbs

33. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
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.
A sauce made from a concentrated vegetable juice

34. thyme
Browning or glazing a food - usually under a salamander or broiler
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
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

35. Duchesse + Tomato concassee =
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
Marquis
Has tall stalks and large - dark green - celery like leaves
Flash point

36. tuna
Thon
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.
Coquilles Saint Jacques
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.

37. Glacage
Depth of flavor
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
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
Browning or glazing a food - usually under a salamander or broiler

38. Chervil
To cut into football-shaped pieces with seven equal sides and flat ends.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
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.

39. Cream sauce
A sauce made by adding cream to a bechamel sauce
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Methode champenoise
Ecrevisses

40. Degrease
A sauce made by adding cream to a bechamel sauce
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
Are small - dark green leaves that have a bright citrus floral aroma
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

41. oysters
Huitres
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

42. marjoram
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
Is a flowering herb native to the mediterane and used since ancient times
Thon

43. Epazote
Pickling spice
Is a flowering herb native to the mediterane and used since ancient times
Methode champenoise
Is also known as wormseed or stink weed; it grows wild throughout the Americas

44. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Mouthfeel
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

45. A sea salt harvested off the coast of normandy - France
Is the green leafy portion of the plant that yields seeds known as coriander
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Sel Gris

46. Pasteurization
To melt and clarify fat
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

47. scallops
To melt and clarify fat
Ras el hanout
Coquilles Saint Jacques
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.

48. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
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.
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

49. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Marquis
Mouthfeel

50. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma