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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. Basil
Has tall stalks and large - dark green - celery like leaves
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
To cut into very fine pieces where uniformity of shape is not important

2. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Huitres

3. Recovery time
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 flowering herb native to the mediterane and used since ancient times
To finely slice or shred leafy vegetables or herbs
Stems have a mild garlic flavor

4. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into cubes with six equal-sized sides
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.

5. dice
To cut into cubes with six equal-sized sides
Pickling spice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Includes many species & flavors (even chocolates)

6. Epazote
Includes many species & flavors (even chocolates)
A sauce made by adding cream to a bechamel sauce
Flash point
Is also known as wormseed or stink weed; it grows wild throughout the Americas

7. chiffonade
To melt and clarify fat
Methode champenoise
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To finely slice or shred leafy vegetables or herbs

8. Complex organic compounds concentraded in the grape's skin - pits and stems
Is a flowering herb native to the mediterane and used since ancient times
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.

9. oysters
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
Huitres
Ecrevisses
A sauce made by adding cream to a bechamel sauce

10. French dressing
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Huitres
Ecrevisses

11. Parisienne
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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

12. Duchesse + Shaping + Breading + Deep-frying =
A sauce made from a concentrated vegetable juice
To cut into cubes with six equal-sized sides
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

13. Emulsion
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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).

14. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Mouthfeel
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To cut into pieces where uniformity of shape is not important

15. Wasabi
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into football-shaped pieces with seven equal sides and flat ends.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

16. Carryover cooking
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made by adding cream to a bechamel sauce
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

17. Beurre Noir
Flet
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Oval-shapes slices

18. rondelles
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
Disk shaped slices
Dauphine
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

19. Degrease
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

20. 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.
To cut into very fine pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Methode champenoise

21. flounder
Coquilles Saint Jacques
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flet

22. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a flowering herb native to the mediterane and used since ancient times
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

23. Opal basil
To cut into pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.
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

24. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Lorette
Pickling spice
A sauce made from a concentrated vegetable juice

25. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flash point
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 by any cooking method.

26. Ghee
Tannins
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has tall stalks and large - dark green - celery like leaves
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

27. Baste
A leading sauce made by thickening milk with a white roux and adding seasonings
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

28. mollusks
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Lorette
Mollusque

29. cardamom
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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 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
Mouthfeel

30. whether the dish has a broad range of flavornole
A sauce made from a concentrated vegetable juice
Depth of flavor
Browning or glazing a food - usually under a salamander or broiler
To cut into very fine pieces where uniformity of shape is not important

31. Parsley
Croquettes
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
Depth of flavor
Includes many species & flavors (even chocolates)

32. scallops
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.
Coquilles Saint Jacques
Depth of flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

33. mustard seeds
Partially cooking a food by any cooking method.
Ecrevisses
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

34. mussels
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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.
Oval-shapes slices

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
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.
Pickling spice
Truite
Sel Gris

36. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Moules
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Lorette
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

37. Shocking
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a flowering herb native to the mediterane and used since ancient times
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 leading sauce made by thickening milk with a white roux and adding seasonings

38. Render
Palourdes
To melt and clarify fat
Tannins
Disk shaped slices

39. Matignon
Sel Gris
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 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.
To cut into very fine pieces where uniformity of shape is not important

40. tourner
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.
Stems have a mild garlic flavor
Marquis

41. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Lorette
Depth of flavor

42. Gravy
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.
Huitres
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

43. Chervil
Lorette
To cut into very fine pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

44. Glacage
Browning or glazing a food - usually under a salamander or broiler
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.
Berny
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

45. Pasteurization
Peeled - seeded and diced tomato
Moules
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Includes many species & flavors (even chocolates)

46. Dill
A sauce made from a concentrated vegetable juice
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
Berny
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

47. lavage
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.
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food by any cooking method.
To cut into cubes with six equal-sized sides

48. lozenges
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Diamond shaped pieces - usually of firm vegetables
Methode champenoise

49. 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
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.
Ras el hanout
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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......

50. Muesli
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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