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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. Meal
To cut into very fine pieces where uniformity of shape is not important
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

2. lime leaves
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Marquis
Are small - dark green leaves that have a bright citrus floral aroma

3. 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
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
Moules

4. Chervil
A sauce made from a concentrated vegetable juice
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a flowering herb native to the mediterane and used since ancient times
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

5. bay
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 tall stalks and large - dark green - celery like leaves
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Are small - dark green leaves that have a bright citrus floral aroma

6. diagonals
Oval-shapes slices
To cut into 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.
Depth of flavor

7. Recovery time
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......
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.
Browning or glazing a food - usually under a salamander or broiler
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

8. savory
To melt and clarify fat
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Diamond shaped pieces - usually of firm vegetables
French for stock or base

9. Complex organic compounds concentraded in the grape's skin - pits and stems
Ras el hanout
Flash point
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Tannins

10. Coulis
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

11. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Tannins
Has tall stalks and large - dark green - celery like leaves
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

12. lavage
To cut into cubes with six equal-sized sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has tall stalks and large - dark green - celery like leaves
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.

13. oregano
Thon
Methode champenoise
Croquettes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

14. mince
Stems have a mild garlic flavor
To cut into very fine pieces where uniformity of shape is not important
Coquilles Saint Jacques
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.

15. butterfly
Disk shaped slices
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Pickling spice
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

16. Epazote
Disk shaped slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Tannins
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

17. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Coquilles Saint Jacques
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.
Has thin - stiff - pointed leaves and a sharper flavor and aroma

18. Wasabi
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To finely slice or shred leafy vegetables or herbs

19. 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
Peeled - seeded and diced tomato
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

20. Black & White Peppercorns
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
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
Lorette

21. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
A sauce made by adding cream to a bechamel sauce
Small pieces with two angle-cut sides
Methode champenoise
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......

22. peppermint
Diamond shaped pieces - usually of firm vegetables
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 thin - stiff - pointed leaves and a sharper flavor and aroma
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

23. chiffonade
Berny
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
To cut into cubes with six equal-sized sides
To finely slice or shred leafy vegetables or herbs

24. Parisienne
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
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.
Tannins

25. Fennel
Truite
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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

26. Carryover cooking
Lorette
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ecrevisses
Stems have a mild garlic flavor

27. Degrease
Oval-shapes slices
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has tall stalks and large - dark green - celery like leaves

28. Vinaigrette
Dauphine
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Pickling spice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

29. Rosemary
French for stock or base
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

30. flounder
Flet
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.
Disk shaped slices
Mouthfeel

31. marjoram
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a flowering herb native to the mediterane and used since ancient times
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

32. Parboiling
A leading sauce made by thickening milk with a white roux and adding seasonings
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Huitres

33. Duchesse + Pate a choux =
Dauphine
To cut into football-shaped pieces with seven equal sides and flat ends.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Lorette

34. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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.
Berny
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
Mouthfeel

35. oblique cuts
Small pieces with two angle-cut sides
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
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.

36. Duchesse + Tomato concassee =
Marquis
Peeled - seeded and diced tomato
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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

37. scallops
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Small pieces with two angle-cut sides

38. Opal basil
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Pickling spice
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

39. Essence
Is a flowering herb native to the mediterane and used since ancient times
A sauce made from a concentrated vegetable juice
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

40. Glacage
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Stems have a mild garlic flavor
Browning or glazing a food - usually under a salamander or broiler
Sel Gris

41. mint
Palourdes
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Diamond shaped pieces - usually of firm vegetables
Includes many species & flavors (even chocolates)

42. Pasteurization
Coquilles Saint Jacques
Moules
Huitres
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

43. oysters
Truite
Pickling spice
Is a flowering herb native to the mediterane and used since ancient times
Huitres

44. lavender
Includes many species & flavors (even chocolates)
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

45. 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
Oval-shapes slices
Partially cooking a food by any cooking method.
Croquettes
Ras el hanout

46. Boulangere
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

47. trout
Truite
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is a flowering herb native to the mediterane and used since ancient times

48. crayfish
A sauce made from a concentrated vegetable juice
Flash point
Ecrevisses
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

49. Basil
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.
Is a flowering herb native to the mediterane and used since ancient times
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

50. tarragon
Truite
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
Thon
Partially cooking a food by any cooking method.