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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. Epazote
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into very fine pieces where uniformity of shape is not important
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 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

2. Beurre Noir
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.
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
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.

3. Wasabi
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Berny
Flet

4. tarragon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
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
Crustaces

5. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices

6. oblique cuts
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Small pieces with two angle-cut sides
A leading sauce made by thickening milk with a white roux and adding seasonings
Moules

7. butterfly
To melt and clarify fat
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.

8. rondelles
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Disk shaped slices
Truite
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

9. 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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Includes many species & flavors (even chocolates)

10. tuna
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Marquis
Thon
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

11. Boulangere
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

12. Gravy
Is the green leafy portion of the plant that yields seeds known as coriander
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.
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

13. lime 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.
Are small - dark green leaves that have a bright citrus floral aroma
Mouthfeel
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

14. clams
Oval-shapes slices
Palourdes
Pickling spice
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

15. Baste
Peeled - seeded and diced tomato
Depth of flavor
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

16. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
Pickling spice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

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

18. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To melt and clarify fat
Dauphine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

19. Chutney
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
Sel Gris
Diamond shaped pieces - usually of firm vegetables
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.

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

21. Cream sauce
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
A sauce made by adding cream to a bechamel sauce
Thon
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

22. Basil
Depth of flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A leading sauce made by thickening milk with a white roux and adding seasonings
A sauce made from a concentrated vegetable juice

23. Duchesse + Shaping + Breading + Deep-frying =
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Oval-shapes slices
Croquettes

24. flounder
Lorette
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 very fine pieces where uniformity of shape is not important
Flet

25. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Coquilles Saint Jacques
Truite
Berny

26. thyme
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 very fine pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green 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. mince
Berny
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into very fine pieces where uniformity of shape is not important
To finely slice or shred leafy vegetables or herbs

28. Glacage
Berny
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.
Browning or glazing a food - usually under a salamander or broiler
To cut into very fine pieces where uniformity of shape is not important

29. Parisienne
A sauce made from a concentrated vegetable juice
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
To cut into pieces where uniformity of shape is not important
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

30. chop
Diamond shaped pieces - usually of firm vegetables
To cut into pieces where uniformity of shape is not important
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

31. A sea salt harvested off the coast of normandy - France
Is the green leafy portion of the plant that yields seeds known as coriander
Sel Gris
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Tannins

32. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

33. lemongrass
Includes many species & flavors (even chocolates)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Disk shaped slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

34. trout
Truite
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
Partially cooking a food by any cooking method.

35. Emulsion
Crustaces
To cut into pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

36. peppermint
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To finely slice or shred leafy vegetables or herbs

37. scallops
Lorette
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma
Methode champenoise

38. Concassee
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Peeled - seeded and diced tomato
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

39. Essence
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made from a concentrated vegetable juice
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

40. 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
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
Pickling spice
Has tall stalks and large - dark green - celery like leaves
Is the green leafy portion of the plant that yields seeds known as coriander

41. Juniper
Palourdes
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 cut into cubes with six equal-sized sides
Mouthfeel

42. Parboiling
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Mouthfeel
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.

43. lavender
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.
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......
Stems have a mild garlic flavor

44. Parsley
Coquilles Saint Jacques
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 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

45. French dressing
Diamond shaped pieces - usually of firm vegetables
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
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
Small pieces with two angle-cut sides

46. Coulis
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A sauce made from a concentrated vegetable juice

47. Duchesse + Pate a choux =
Tannins
Flash point
Mouthfeel
Dauphine

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

49. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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

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