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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. Boulangere
Is the green leafy portion of the plant that yields seeds known as coriander
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

2. Fond
Methode champenoise
Truite
French for stock or base
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

3. bay
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

4. 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
Pickling spice
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

5. mince
To cut into very fine pieces where uniformity of shape is not important
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.
Ecrevisses

6. Degrease
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.
Huitres
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

7. Parsley
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Pickling spice

8. bechamel
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.
Mouthfeel
A leading sauce made by thickening milk with a white roux and adding seasonings
Is also known as wormseed or stink weed; it grows wild throughout the Americas

9. lavage
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves
Mouthfeel
Lorette

10. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Disk shaped slices
Are small - dark green leaves that have a bright citrus floral aroma

11. Parisienne
A sauce made from a concentrated vegetable juice
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
Mouthfeel
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

12. Garlic chives
Stems have a mild garlic flavor
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Flash point
Croquettes

13. marjoram
Partially cooking a food by any cooking method.
A sauce made from a concentrated vegetable juice
Is a flowering herb native to the mediterane and used since ancient times
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

14. oregano
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 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.
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

15. Wasabi
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

16. Ghee
To melt and clarify fat
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
Mouthfeel
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

17. Shocking
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......
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

18. mustard seeds
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Palourdes
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

19. crayfish
Ecrevisses
Berny
Stems have a mild garlic 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

20. mint
Browning or glazing a food - usually under a salamander or broiler
Includes many species & flavors (even chocolates)
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.
A sauce made by adding cream to a bechamel sauce

21. Duchesse + Tomato concassee =
Huitres
Ras el hanout
Marquis
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. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flash point
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

23. chop
To cut into pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Croquettes

24. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
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.
Methode champenoise
Berny
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

25. Sage
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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.
Truite

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

27. lime leaves
Depth of flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Are small - dark green leaves that have a bright citrus floral aroma
Moules

28. whether the dish has a broad range of flavornole
Depth of flavor
Dauphine
To cut into cubes with six equal-sized sides
Peeled - seeded and diced tomato

29. Recovery time
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Pickling spice
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

30. lozenges
Diamond shaped pieces - usually of firm vegetables
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

31. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny
Small pieces with two angle-cut sides
Pickling spice

32. savory
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A sauce made from a concentrated vegetable juice
Pickling spice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

33. lemongrass
To cut into football-shaped pieces with seven equal sides and flat ends.
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......
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

34. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Peeled - seeded and diced tomato
Flet
Methode champenoise

35. Cilantro
Is the green leafy portion of the plant that yields seeds known as coriander
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.
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.

36. trout
Ras el hanout
Truite
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

37. oblique cuts
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.
Small pieces with two angle-cut sides
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.
Palourdes

38. Rosemary
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Croquettes
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Small pieces with two angle-cut sides

39. Duchesse + Pate a choux =
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Dauphine
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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.

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

41. Concassee
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Peeled - seeded and diced tomato

42. Dill
Lorette
Oval-shapes slices
Are small - dark green leaves that have a bright citrus floral aroma
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

43. tourner
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made by adding cream to a bechamel sauce
To cut into football-shaped pieces with seven equal sides and flat ends.

44. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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.
Dauphine
Moules
Berny

45. mollusks
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Pickling spice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Mollusque

46. 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
Browning or glazing a food - usually under a salamander or broiler
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

47. Glacage
Browning or glazing a food - usually under a salamander or broiler
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To melt and clarify fat
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

48. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
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.
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
Is the green leafy portion of the plant that yields seeds known as coriander

49. diagonals
Oval-shapes slices
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......
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

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