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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. Juniper
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......
Browning or glazing a food - usually under a salamander or broiler
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

2. Duchesse + Shaping + Breading + Deep-frying =
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
Pickling spice
Croquettes
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.

3. oregano
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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 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.

4. thyme
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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

5. Concassee
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
Tannins
Sel Gris
Peeled - seeded and diced tomato

6. lemongrass
A sauce made by adding cream to a bechamel sauce
To cut into cubes with six equal-sized sides
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

7. 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
Stems have a mild garlic flavor
Includes many species & flavors (even chocolates)
Ras el hanout
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

8. Emulsion
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Berny
Flash point
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

9. French dressing
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
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

10. chop
Sel Gris
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into pieces where uniformity of shape is not important
Ras el hanout

11. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
To cut into pieces where uniformity of shape is not important

12. Coulis
Depth of flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Coquilles Saint Jacques
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. curry leaves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Coquilles Saint Jacques
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

14. Wasabi
Flet
Flash point
A sauce made by adding cream to a bechamel sauce
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

15. Shocking
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Peeled - seeded and diced tomato
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

16. crayfish
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
Disk shaped slices
Ecrevisses
Sel Gris

17. oblique cuts
Small pieces with two angle-cut sides
Partially cooking a food by any cooking method.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Includes many species & flavors (even chocolates)

18. clams
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
Palourdes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

19. mollusks
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mollusque
A sauce made by adding cream to a bechamel sauce

20. Vinaigrette
To cut into pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

21. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

22. rondelles
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Disk shaped slices
To cut into very fine pieces where uniformity of shape is not important

23. Render
To melt and clarify fat
Tannins
Croquettes
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

24. crustaceans
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into pieces where uniformity of shape is not important
Truite
Crustaces

25. Epazote
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
Is the green leafy portion of the plant that yields seeds known as coriander
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into cubes with six equal-sized sides

26. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Lorette
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Huitres

27. scallops
Browning or glazing a food - usually under a salamander or broiler
Partially cooking a food by any cooking method.
Coquilles Saint Jacques
French for stock or base

28. lavender
Disk shaped slices
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
To cut into pieces where uniformity of shape is not important

29. Gravy
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
French for stock or base
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.

30. Basil
To cut into very fine pieces where uniformity of shape is not important
Crustaces
Dauphine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

31. Degrease
Ecrevisses
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Thon

32. Chives
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
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Huitres
To cut into very fine pieces where uniformity of shape is not important

33. Fond
French for stock or base
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 uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Stems have a mild garlic flavor

34. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Huitres
Marquis

35. 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
Browning or glazing a food - usually under a salamander or broiler
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Pickling spice
Depth of flavor

36. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Oval-shapes slices
Methode champenoise
Berny
Has thin - stiff - pointed leaves and a sharper flavor and aroma

37. bay
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
To cut into cubes with six equal-sized sides
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

38. lavage
Has tall stalks and large - dark green - celery like leaves
Stems have a mild garlic flavor
Ras el hanout
Palourdes

39. tourner
Dauphine
Croquettes
To cut into football-shaped pieces with seven equal sides and flat ends.
Partially cooking a food by any cooking method.

40. Carryover cooking
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Depth of flavor

41. butterfly
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Flet
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

42. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Methode champenoise

43. dice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into cubes with six equal-sized sides
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.
Flet

44. savory
Berny
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 melt and clarify fat
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

45. Beurre Noir
Peeled - seeded and diced tomato
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.
Thon
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

46. Matignon
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Oval-shapes slices
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.
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.

47. Garlic chives
Stems have a mild garlic flavor
Has tall stalks and large - dark green - celery like leaves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

48. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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 by adding cream to a bechamel sauce
Lorette
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

49. Parisienne
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.
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
To finely slice or shred leafy vegetables or herbs
Ras el hanout

50. Ghee
Croquettes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Includes many species & flavors (even chocolates)