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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. oysters
To finely slice or shred leafy vegetables or herbs
Croquettes
Huitres
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

2. oblique cuts
Small pieces with two angle-cut sides
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ecrevisses

3. Blanching
Ras el hanout
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
Mollusque

4. Boulangere
Lorette
Flet
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

5. thyme
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To finely slice or shred leafy vegetables or herbs
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
Ecrevisses

6. Opal basil
Has tall stalks and large - dark green - celery like leaves
Flet
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

7. Fond
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
French for stock or base
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.
A sauce made from a concentrated vegetable juice

8. tarragon
Includes many species & flavors (even chocolates)
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 sauce made by adding cream to a bechamel sauce
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

9. Muesli
Includes many species & flavors (even chocolates)
Stems have a mild garlic flavor
Tannins
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

10. 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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is the green leafy portion of the plant that yields seeds known as coriander
Lorette
Pickling spice

11. Fennel
Lorette
Stems have a mild garlic 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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

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

13. Matignon
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

14. cardamom
Diamond shaped pieces - usually of firm vegetables
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes

15. rondelles
Depth of flavor
Disk shaped slices
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice

16. Juniper
Thon
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
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......
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.

17. crayfish
Disk shaped slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ecrevisses
Mollusque

18. savory
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

19. Concassee
Peeled - seeded and diced tomato
A sauce made by adding cream to a bechamel sauce
Oval-shapes slices
Small pieces with two angle-cut sides

20. tuna
Thon
Ras el hanout
To melt and clarify fat
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

21. bechamel
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.
Lorette
A leading sauce made by thickening milk with a white roux and adding seasonings
To cut into football-shaped pieces with seven equal sides and flat ends.

22. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Ecrevisses

23. lozenges
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
Diamond shaped pieces - usually of firm vegetables
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

24. A sea salt harvested off the coast of normandy - France
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Sel Gris
Flash point

25. Gravy
To cut into football-shaped pieces with seven equal sides and flat ends.
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
Depth of flavor
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.

26. chop
A sauce made by adding cream to a bechamel sauce
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Dauphine
To cut into pieces where uniformity of shape is not important

27. dice
To cut into cubes with six equal-sized sides
Ecrevisses
Small pieces with two angle-cut sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. Chives
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Are small - dark green leaves that have a bright citrus floral aroma

29. Parsley
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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 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 very fine pieces where uniformity of shape is not important

30. Dill
Is a flowering herb native to the mediterane and used since ancient times
Ecrevisses
Pickling spice
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

31. diagonals
Mouthfeel
Pickling spice
Oval-shapes slices
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.

32. Baste
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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 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
Coquilles Saint Jacques

33. crustaceans
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Oval-shapes slices
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Crustaces

34. Wasabi
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

35. Parcooking
Partially cooking a food by any cooking method.
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.
Marquis
To cut into very fine pieces where uniformity of shape is not important

36. whether the dish has a broad range of flavornole
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
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

37. Essence
A sauce made from a concentrated vegetable juice
Mouthfeel
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

38. trout
Flash point
Truite
To cut into pieces where uniformity of shape is not important
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

39. French dressing
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Includes many species & flavors (even chocolates)

40. clams
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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. mince
To melt and clarify fat
To cut into very fine pieces where uniformity of shape is not important
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

42. Cream sauce
A sauce made by adding cream to a bechamel sauce
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To cut into football-shaped pieces with seven equal sides and flat ends.
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

43. Recovery time
Pickling spice
Ecrevisses
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 by adding cream to a bechamel sauce

44. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Marquis
To cut into cubes with six equal-sized 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.

45. Rosemary
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Mollusque
Palourdes

46. mussels
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
Huitres
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Moules

47. Duchesse + Pate a choux =
Peeled - seeded and diced tomato
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Dauphine

48. chiffonade
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs
A leading sauce made by thickening milk with a white roux and adding seasonings
Has tall stalks and large - dark green - celery like leaves

49. Carryover cooking
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Crustaces
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet

50. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
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 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.