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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. tourner
Dauphine
Palourdes
To cut into football-shaped pieces with seven equal sides and flat ends.
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.

2. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

3. rondelles
Flash point
Pickling spice
Disk shaped slices
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.

4. marjoram
Huitres
Flet
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 flowering herb native to the mediterane and used since ancient times

5. Coulis
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

6. 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 by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander

7. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
A sauce made from a concentrated vegetable juice
Mouthfeel
Thon
Sel Gris

8. Beurre Noir
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
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.
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

9. Fennel
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Coquilles Saint Jacques
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

10. thyme
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Ras el hanout
Ecrevisses

11. 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
Methode champenoise
Ras el hanout
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

12. lime leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Are small - dark green leaves that have a bright citrus floral aroma
Ras el hanout
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

13. Basil
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Tannins
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

14. peppermint
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

15. scallops
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

16. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Stems have a mild garlic flavor
Pickling spice
Oval-shapes slices
Lorette

17. oblique cuts
Mouthfeel
A sauce made by adding cream to a bechamel sauce
Pickling spice
Small pieces with two angle-cut sides

18. the temperature at which a fat ignites and small flames appears on the surface of the 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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flash point

19. Parisienne
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Peeled - seeded and diced tomato
A sauce made by adding cream to a bechamel sauce
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

20. Chervil
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Berny
Has lacy - fern like leaves that are similar to parsly and can be used as a 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.

21. flounder
Pickling spice
Flet
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

22. Cream sauce
Crustaces
A sauce made by adding cream to a bechamel sauce
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Lorette

23. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Oval-shapes slices
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

24. diagonals
Includes many species & flavors (even chocolates)
Oval-shapes slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

25. Vinaigrette
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 the green leafy portion of the plant that yields seeds known as coriander
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

26. Black & White Peppercorns
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Dauphine

27. Shocking
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 cut into 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.
Huitres

28. Essence
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.
Moules
A sauce made from a concentrated vegetable juice
To finely slice or shred leafy vegetables or herbs

29. Muesli
Oval-shapes slices
To finely slice or shred leafy vegetables or herbs
Flet
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

30. trout
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.
Truite

31. Duchesse + Tomato concassee =
Berny
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

32. Ghee
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
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 cubes with six equal-sized sides

33. Pasteurization
Browning or glazing a food - usually under a salamander or broiler
Depth of flavor
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.

34. tarragon
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 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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Dauphine

35. Dill
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
French for stock or base

36. crayfish
To cut into pieces where uniformity of shape is not important
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into cubes with six equal-sized sides
Ecrevisses

37. Parcooking
Includes many species & flavors (even chocolates)
Crustaces
Partially cooking a food by any cooking method.
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.

38. mint
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Ecrevisses
Oval-shapes slices
Includes many species & flavors (even chocolates)

39. Wasabi
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

40. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice
Thon

41. Concassee
Peeled - seeded and diced tomato
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Berny
Flash point

42. Baste
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 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 form a puree of vegetables and/or fruit. It may be served hot or cold.
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.

43. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
Has tall stalks and large - dark green - celery like leaves

44. Recovery time
Methode champenoise
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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.

45. oysters
Includes many species & flavors (even chocolates)
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flet
Huitres

46. 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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Depth of flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

47. Parsley
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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
Palourdes
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

48. Emulsion
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Browning or glazing a food - usually under a salamander or broiler

49. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Depth of flavor
Disk shaped slices
Berny
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

50. Parboiling
Huitres
Thon
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer