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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. Concassee
A sauce made by adding cream to a bechamel sauce
Croquettes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Peeled - seeded and diced tomato

2. mollusks
Mollusque
Has tall stalks and large - dark green - celery like leaves
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

3. Dill
Crustaces
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

4. cardamom
Palourdes
To cut into cubes with six equal-sized sides
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

5. crayfish
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Ecrevisses
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......
Ras el hanout

6. trout
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Truite
Thon

7. diagonals
Diamond shaped pieces - usually of firm vegetables
Lorette
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Oval-shapes slices

8. Baste
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
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
Are small - dark green leaves that have a bright citrus floral aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

9. lozenges
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Diamond shaped pieces - usually of firm vegetables
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

10. 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
To cut into cubes with six equal-sized sides
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
Ras el hanout

11. mustard seeds
Methode champenoise
Partially cooking a food by any cooking method.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mouthfeel

12. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into pieces where uniformity of shape is not important
A sauce made by adding cream to a bechamel sauce
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

13. oysters
Coquilles Saint Jacques
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
Thon
Huitres

14. Blanching
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
To cut into cubes with six equal-sized sides
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
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.

15. lavender
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Lorette
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Coquilles Saint Jacques

16. Fennel
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
Truite
Depth of flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas

17. Opal basil
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
To cut into pieces where uniformity of shape is not important

18. Duchesse + Pate a choux =
Is the green leafy portion of the plant that yields seeds known as coriander
Dauphine
Depth of flavor
Berny

19. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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

20. crustaceans
Is a flowering herb native to the mediterane and used since ancient times
Moules
Is the green leafy portion of the plant that yields seeds known as coriander
Crustaces

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

22. Beurre Noir
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
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.

23. Carryover cooking
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Oval-shapes slices
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. Parboiling
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Ecrevisses

25. Duchesse + Shaping + Breading + Deep-frying =
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Flash point
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
Croquettes

26. Vinaigrette
Palourdes
Disk shaped slices
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

27. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Coquilles Saint Jacques
Mouthfeel
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Lorette

28. Muesli
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
To cut into football-shaped pieces with seven equal sides and flat ends.
Thon
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.

29. rondelles
Disk shaped slices
To cut into very fine pieces where uniformity of shape is not important
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
A sauce made from a concentrated vegetable juice

30. Fond
French for stock or base
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
Pickling spice
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

31. scallops
Coquilles Saint Jacques
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A sauce made from a concentrated vegetable juice
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.

32. Chives
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.

33. Emulsion
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

34. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Dauphine

35. dice
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 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.
Depth of flavor

36. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Peeled - seeded and diced tomato
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
Pickling spice
Berny

37. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Berny
Flash point

38. Complex organic compounds concentraded in the grape's skin - pits and stems
Ecrevisses
Tannins
French for stock or base
Are small - dark green leaves that have a bright citrus floral aroma

39. oregano
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
Flash point
Mollusque
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

40. Chervil
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Dauphine
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

41. Parsley
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......
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

42. chop
To cut into pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
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

43. Garlic chives
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Methode champenoise
Stems have a mild garlic flavor
To cut into cubes with six equal-sized sides

44. curry leaves
Disk shaped slices
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

45. chiffonade
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Dauphine
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To finely slice or shred leafy vegetables or herbs

46. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Crustaces
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

47. mint
Peeled - seeded and diced tomato
Pickling spice
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)

48. Glacage
To melt and clarify fat
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Berny
Browning or glazing a food - usually under a salamander or broiler

49. Duchesse + Tomato concassee =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Marquis
Huitres
Tannins

50. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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 light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Are small - dark green leaves that have a bright citrus floral aroma