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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. oregano
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......
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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

2. Concassee
Peeled - seeded and diced tomato
Palourdes
To finely slice or shred leafy vegetables or herbs
Includes many species & flavors (even chocolates)

3. savory
Marquis
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

4. Beurre Noir
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.
To melt and clarify fat
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.

5. Glacage
To cut into cubes with six equal-sized sides
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Browning or glazing a food - usually under a salamander or broiler
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

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

7. crustaceans
Crustaces
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.
Palourdes

8. Gravy
Are small - dark green leaves that have a bright citrus floral aroma
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 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.
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.

9. Essence
Are small - dark green leaves that have a bright citrus floral aroma
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
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice

10. chop
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To melt and clarify fat
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 cut into pieces where uniformity of shape is not important

11. Vinaigrette
Crustaces
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Sel Gris
Moules

12. lime leaves
A sauce made from a concentrated vegetable juice
To cut into cubes with six equal-sized sides
Dauphine
Are small - dark green leaves that have a bright citrus floral aroma

13. Carryover cooking
Browning or glazing a food - usually under a salamander or broiler
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

14. bay
Crustaces
Is the green leafy portion of the plant that yields seeds known as coriander
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides

15. Garlic chives
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Stems have a mild garlic flavor
To cut into very fine pieces where uniformity of shape is not important

16. tarragon
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Mouthfeel
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
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

17. Fond
Ras el hanout
French for stock or base
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.
Stems have a mild garlic flavor

18. Coulis
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.
To cut into pieces where uniformity of shape is not important

19. Parcooking
A sauce made by adding cream to a bechamel sauce
Flet
Partially cooking a food by any cooking method.
Oval-shapes slices

20. 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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Oval-shapes slices

21. Shocking
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into very fine pieces where uniformity of shape is not important
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.

22. Opal basil
Browning or glazing a food - usually under a salamander or broiler
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Ras el hanout
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

23. trout
(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.
Truite
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

24. mint
Includes many species & flavors (even chocolates)
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
Sel Gris
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

25. Wasabi
To cut into pieces where uniformity of shape is not important
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 pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

26. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

27. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
A leading sauce made by thickening milk with a white roux and adding seasonings
Disk shaped slices
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

28. Emulsion
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).
French for stock or base
Is also known as wormseed or stink weed; it grows wild throughout the Americas

29. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Includes many species & flavors (even chocolates)
Mouthfeel
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

30. Complex organic compounds concentraded in the grape's skin - pits and stems
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Tannins
French for stock or base
Disk shaped slices

31. Chives
To cut into cubes with six equal-sized sides
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

32. rondelles
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Small pieces with two angle-cut sides
Disk shaped slices
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

33. whether the dish has a broad range of flavornole
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
To melt and clarify fat
Depth of flavor

34. flounder
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flet

35. Parsley
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

36. lavender
French for stock or base
Marquis
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

37. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

38. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ecrevisses
To finely slice or shred leafy vegetables or herbs
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

39. dice
To cut into cubes with six equal-sized sides
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Coquilles Saint Jacques
Ras el hanout

40. Recovery time
Pickling spice
To cut into football-shaped pieces with seven equal sides and flat ends.
Has tall stalks and large - dark green - celery like leaves
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.

41. Juniper
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
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 also known as wormseed or stink weed; it grows wild throughout the Americas

42. Black & White Peppercorns
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.
Oval-shapes slices
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

43. thyme
To finely slice or shred leafy vegetables or herbs
Berny
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
Sel Gris

44. Blanching
Is a flowering herb native to the mediterane and used since ancient times
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
Palourdes

45. 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 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
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
French for stock or base

46. clams
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Palourdes
Are small - dark green leaves that have a bright citrus floral aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

47. scallops
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
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
Crustaces

48. diagonals
To cut into cubes with six equal-sized sides
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
Oval-shapes slices

49. Dill
Is also known as wormseed or stink weed; it grows wild throughout the Americas
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices
Ecrevisses

50. Boulangere
Mollusque
Depth of flavor
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.
Diamond shaped pieces - usually of firm vegetables