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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. diagonals
Truite
To cut into very fine pieces where uniformity of shape is not important
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

2. Juniper
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......
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.
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

3. mollusks
Diamond shaped pieces - usually of firm vegetables
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.
Mollusque
Small pieces with two angle-cut sides

4. oysters
Huitres
Thon
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Small pieces with two angle-cut sides

5. 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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

6. Epazote
Methode champenoise
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into cubes with six equal-sized sides
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

7. Chutney
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
Depth of 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.
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

8. Shocking
Depth of flavor
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

9. crayfish
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
Ecrevisses
French for stock or base
A leading sauce made by thickening milk with a white roux and adding seasonings

10. Emulsion
Includes many species & flavors (even chocolates)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Mouthfeel

11. mince
Sel Gris
Thon
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 very fine pieces where uniformity of shape is not important

12. Blanching
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 cut into very fine pieces where uniformity of shape is not important
Croquettes
To cut into cubes with six equal-sized sides

13. mustard seeds
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Pickling spice

14. Matignon
Is a flowering herb native to the mediterane and used since ancient times
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
Croquettes

15. savory
Ecrevisses
Is a flowering herb native to the mediterane and used since ancient times
A sauce made by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

16. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
French for stock or base
Pickling spice
Crustaces

17. butterfly
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

18. clams
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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
Palourdes

19. mint
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Includes many species & flavors (even chocolates)

20. lavage
Has tall stalks and large - dark green - celery like leaves
Mollusque
Small pieces with two angle-cut sides
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

21. French dressing
French for stock or base
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
Mouthfeel
Diamond shaped pieces - usually of firm vegetables

22. 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
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
Crustaces
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

23. the temperature at which a fat ignites and small flames appears on the surface of the fat
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Flash point
Ras el hanout
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.

24. peppermint
Crustaces
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 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

25. Ghee
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
Truite
Ras el hanout

26. Vinaigrette
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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 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

27. Garlic chives
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
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.
Stems have a mild garlic flavor

28. Parcooking
Flash point
Partially cooking a food by any cooking method.
Stems have a mild garlic flavor
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

29. Carryover cooking
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

30. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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

31. Fond
Has tall stalks and large - dark green - celery like leaves
French for stock or base
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.

32. lime leaves
To cut into football-shaped pieces with seven equal sides and flat ends.
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 - dark green leaves that have a bright citrus floral aroma
Marquis

33. rondelles
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Disk shaped slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To finely slice or shred leafy vegetables or herbs

34. tuna
Thon
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
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.

35. Concassee
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into very fine pieces where uniformity of shape is not important
Peeled - seeded and diced tomato
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

36. Gravy
Sel Gris
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
Disk shaped slices

37. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
Lorette
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 also known as wormseed or stink weed; it grows wild throughout the Americas

38. 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Ras el hanout
Is the green leafy portion of the plant that yields seeds known as coriander
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.

39. chop
Thon
Peeled - seeded and diced tomato
Disk shaped slices
To cut into pieces where uniformity of shape is not important

40. flounder
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flet
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 a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

41. Beurre Noir
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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

42. Duchesse + Shaping + Breading + Deep-frying =
Diamond shaped pieces - usually of firm vegetables
Disk shaped slices
Croquettes
Thon

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

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

45. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is the green leafy portion of the plant that yields seeds known as coriander
Ecrevisses
Depth of flavor

46. mussels
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Moules
French for stock or base

47. 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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
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

48. Pasteurization
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Disk shaped slices

49. Essence
A sauce made from a concentrated vegetable juice
Palourdes
Oval-shapes slices
Is a flowering herb native to the mediterane and used since ancient times

50. Chervil
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Oval-shapes slices
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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.