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Culinary Arts 101

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Juniper
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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......
French for stock or base

2. chop
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Crustaces
To cut into pieces where uniformity of shape is not important
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

3. Dill
To cut into very fine pieces where uniformity of shape is not important
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

4. Essence
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......
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
To finely slice or shred leafy vegetables or herbs
A sauce made from a concentrated vegetable juice

5. bay
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 small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

6. marjoram
Is a flowering herb native to the mediterane and used since ancient times
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mollusque
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

7. Chutney
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Oval-shapes slices
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.

8. mussels
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
Moules
To melt and clarify fat
Ras el hanout

9. Parcooking
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Partially cooking a food by any cooking method.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.

10. Shocking
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.
Sel Gris
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

11. Chervil
Sel Gris
Partially cooking a food by any cooking method.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A leading sauce made by thickening milk with a white roux and adding seasonings

12. lavender
To melt and clarify fat
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses

13. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is the green leafy portion of the plant that yields seeds known as coriander
Mouthfeel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A sauce made from a concentrated vegetable juice

14. rondelles
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
Browning or glazing a food - usually under a salamander or broiler
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

15. Complex organic compounds concentraded in the grape's skin - pits and stems
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.
Tannins

16. lemongrass
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
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.

17. cardamom
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is the green leafy portion of the plant that yields seeds known as coriander
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

18. Rosemary
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

19. 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
Methode champenoise
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Marquis
Ras el hanout

20. Glacage
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Stems have a mild garlic flavor
Browning or glazing a food - usually under a salamander or broiler

21. Blanching
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 sauce made by adding cream to a bechamel sauce
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.
Small pieces with two angle-cut sides

22. Cilantro
To cut into cubes with six equal-sized sides
Are small - dark green leaves that have a bright citrus floral aroma
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.
Is the green leafy portion of the plant that yields seeds known as coriander

23. Baste
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made from a concentrated vegetable juice
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
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.

24. thyme
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Oval-shapes slices
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

25. dice
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
To cut into cubes with six equal-sized sides
Dauphine
Diamond shaped pieces - usually of firm vegetables

26. mince
To cut into very fine pieces where uniformity of shape is not important
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

27. Black & White Peppercorns
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

28. Vinaigrette
A sauce made from a concentrated vegetable juice
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.
Berny
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

29. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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
To cut into very fine pieces where uniformity of shape is not important

30. oregano
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Small pieces with two angle-cut sides
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

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

32. Duchesse + Pate a choux =
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
Thon
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

33. flounder
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.
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

34. chiffonade
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
To finely slice or shred leafy vegetables or herbs
Tannins
To cut into football-shaped pieces with seven equal sides and flat ends.

35. Matignon
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.
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
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.

36. Sage
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Crustaces

37. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Dauphine
Methode champenoise
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Croquettes

38. Meal
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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 football-shaped pieces with seven equal sides and flat ends.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

39. mollusks
Disk shaped slices
Are small - dark green leaves that have a bright citrus floral aroma
Mollusque
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.

40. Beurre Noir
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.
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.
Thon
Is the green leafy portion of the plant that yields seeds known as coriander

41. French dressing
Moules
Mouthfeel
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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. Duchesse + Tomato concassee =
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
Marquis
Browning or glazing a food - usually under a salamander or broiler

43. Render
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Are small - dark green leaves that have a bright citrus floral aroma
To melt and clarify fat

44. 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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Dauphine
Ecrevisses

45. crayfish
Ecrevisses
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.
Diamond shaped pieces - usually of firm vegetables
To finely slice or shred leafy vegetables or herbs

46. whether the dish has a broad range of flavornole
Ras el hanout
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.
Oval-shapes slices

47. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green 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

48. Concassee
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Browning or glazing a food - usually under a salamander or broiler
Peeled - seeded and diced tomato

49. Garlic chives
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Stems have a mild garlic flavor
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

50. Cream sauce
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Pickling spice
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 by adding cream to a bechamel sauce

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