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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. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 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 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

2. Parsley
Browning or glazing a food - usually under a salamander or broiler
Lorette
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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

3. Gravy
Crustaces
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
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 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.

4. Essence
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice
Has tall stalks and large - dark green - celery like leaves
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

5. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Thon
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.

6. the temperature at which a fat ignites and small flames appears on the surface of the fat
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
A leading sauce made by thickening milk with a white roux and adding seasonings
To cut into football-shaped pieces with seven equal sides and flat ends.

7. rondelles
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Disk shaped slices

8. flounder
Flet
Tannins
Sel Gris
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

9. scallops
A sauce made by adding cream to a bechamel sauce
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
Coquilles Saint Jacques
Pickling spice

10. Cilantro
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Is the green leafy portion of the plant that yields seeds known as coriander

11. Glacage
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A leading sauce made by thickening milk with a white roux and adding seasonings

12. Coulis
Depth of flavor
Includes many species & flavors (even chocolates)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

13. Carryover cooking
Has lacy - fern like leaves that are similar to parsly and can be used as a 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.
A sauce made from a concentrated vegetable juice
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

14. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
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
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

15. Shocking
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

16. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Moules
To cut into pieces where uniformity of shape is not important
Includes many species & flavors (even chocolates)
Berny

17. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Peeled - seeded and diced tomato
Truite

18. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
To cut into football-shaped pieces with seven equal sides and flat ends.
Mouthfeel

19. curry leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flash point
Crustaces
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

20. cardamom
Sel Gris
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Dauphine
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.

21. lavage
Berny
Has tall stalks and large - dark green - celery like leaves
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.

22. Recovery time
Depth of flavor
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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

23. Dill
Partially cooking a food by any cooking method.
Oval-shapes slices
His tiny aromatic - yellow flower and feathery - delicate blue-green 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.

24. clams
Palourdes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Crustaces
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

25. chiffonade
Browning or glazing a food - usually under a salamander or broiler
To finely slice or shred leafy vegetables or herbs
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.
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

26. Garlic chives
A sauce made by adding cream to a bechamel sauce
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

27. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
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......
Partially cooking a food by any cooking method.

28. Parcooking
Partially cooking a food by any cooking method.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
Ecrevisses

29. Rosemary
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
Disk shaped slices
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

30. dice
Diamond shaped pieces - usually of firm vegetables
A leading sauce made by thickening milk with a white roux and adding seasonings
To melt and clarify fat
To cut into cubes with six equal-sized sides

31. mollusks
Partially cooking a food by any cooking method.
Mollusque
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

32. 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
A sauce made from a concentrated vegetable juice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.

33. Cream sauce
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made by adding cream to a bechamel sauce

34. Parisienne
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
Palourdes
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.
Has tall stalks and large - dark green - celery like leaves

35. Concassee
(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
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.
Ras el hanout

36. Basil
Has tall stalks and large - dark green - celery like leaves
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
To finely slice or shred leafy vegetables or herbs
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

37. tuna
To cut into cubes with six equal-sized sides
Flash point
To finely slice or shred leafy vegetables or herbs
Thon

38. Boulangere
Berny
Stems have a mild garlic flavor
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.
Pickling spice

39. oregano
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Are small - dark green leaves that have a bright citrus floral aroma
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

40. Ghee
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
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

41. bechamel
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings
Has tall stalks and large - dark green - celery like leaves
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......

42. mince
Crustaces
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To cut into very fine pieces where uniformity of shape is not important

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

44. Chutney
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Palourdes
Diamond shaped pieces - usually of firm vegetables
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.

45. French dressing
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
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 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 cut into cubes with six equal-sized sides

46. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
Partially cooking a food by any cooking method.
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.

47. lime leaves
Palourdes
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Are small - dark green leaves that have a bright citrus floral aroma
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. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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
Stems have a mild garlic flavor
To cut into very fine pieces where uniformity of shape is not important

49. lozenges
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.
Diamond shaped pieces - usually of firm vegetables

50. bay
A sauce made by adding cream to a bechamel sauce
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings