Culinary Arts 101

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. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
French for stock or base
Methode champenoise
Huitres


2. peppermint
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Palourdes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has tall stalks and large - dark green - celery like leaves


3. trout
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Tannins
Truite
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.


4. Muesli
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has tall stalks and large - dark green - celery like leaves
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


5. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Crustaces
Lorette


6. chiffonade
Truite
To finely slice or shred leafy vegetables or herbs
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.
Mollusque


7. Render
Depth of flavor
Mollusque
Moules
To melt and clarify fat


8. lavage
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
Small pieces with two angle-cut sides
To cut into very fine pieces where uniformity of shape is not important


9. Chutney
Mouthfeel
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.
Disk shaped slices
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur


10. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is the green leafy portion of the plant that yields seeds known as coriander
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


11. tourner
Truite
To cut into football-shaped pieces with seven equal sides and flat ends.
A sauce made by adding cream to a bechamel sauce
Mouthfeel


12. butterfly
Croquettes
Are small - dark green leaves that have a bright citrus floral aroma
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is the green leafy portion of the plant that yields seeds known as coriander


13. Recovery time
Small pieces with two angle-cut sides
Ecrevisses
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 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.


14. Essence
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a flowering herb native to the mediterane and used since ancient times
Dauphine


15. flounder
Flet
Tannins
Flash point
To finely slice or shred leafy vegetables or herbs


16. crustaceans
Crustaces
Browning or glazing a food - usually under a salamander or broiler
Huitres
Flet


17. bechamel
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings


18. Glacage
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Browning or glazing a food - usually under a salamander or broiler
A sauce made by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice


19. curry leaves
Depth of flavor
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses
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


20. chop
A leading sauce made by thickening milk with a white roux and adding seasonings
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into pieces where uniformity of shape is not important
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine


21. Parboiling
Huitres
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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


22. crayfish
To cut into cubes with six equal-sized sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses


23. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Berny
Flet
Mollusque


24. savory
Huitres
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like 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
Thon


25. scallops
Coquilles Saint Jacques
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor


26. Degrease
To melt and clarify fat
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
French for stock or base


27. Chervil
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
Berny
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.


28. Rosemary
A sauce made by adding cream to a bechamel sauce
Thon
Small pieces with two angle-cut sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine


29. mint
Includes many species & flavors (even chocolates)
Truite
To cut into cubes with six equal-sized sides
French for stock or base


30. mollusks
French for stock or base
To cut into pieces where uniformity of shape is not important
Mollusque
Dauphine


31. Vinaigrette
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Browning or glazing a food - usually under a salamander or broiler
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).


32. Boulangere
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.
To finely slice or shred leafy vegetables or herbs
Moules
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine


33. Parsley
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Huitres


34. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To melt and clarify fat
Dauphine
Lorette


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


36. mustard seeds
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.
To cut into cubes with six equal-sized sides
Has tall stalks and large - dark green - celery like leaves
Available in black - brown and yellow. comes from 3 different plants in the cabbage family


37. Emulsion
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To finely slice or shred leafy vegetables or herbs


38. Parisienne
Dauphine
Truite
Palourdes
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


39. Fennel
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Diamond shaped pieces - usually of firm vegetables
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 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


40. Duchesse + Tomato concassee =
Tannins
Marquis
Croquettes
To cut into football-shaped pieces with seven equal sides and flat ends.


41. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Browning or glazing a food - usually under a salamander or broiler
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


42. Shocking
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Includes many species & flavors (even chocolates)
Lorette
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.


43. Parcooking
To cut into very fine pieces where uniformity of shape is not important
Are small - dark green leaves that have a bright citrus floral aroma
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.


44. lime leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Are small - dark green leaves that have a bright citrus floral aroma
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


45. diagonals
A sauce made by adding cream to a bechamel sauce
Oval-shapes 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.
Pickling spice


46. Fond
To cut into very fine pieces where uniformity of shape is not important
French for stock or base
Crustaces
Ras el hanout


47. dice
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
Flash point
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To cut into cubes with six equal-sized sides


48. Blanching
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Dauphine
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. lozenges
Dauphine
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Diamond shaped pieces - usually of firm vegetables
Truite


50. thyme
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.
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
Palourdes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.