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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. trout
Flet
Has tall stalks and large - dark green - celery like leaves
Truite
Oval-shapes slices

2. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Palourdes
Disk shaped slices

3. Emulsion
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat
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 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

4. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Crustaces
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

5. Recovery time
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
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 cut into very fine pieces where uniformity of shape is not important
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

6. Carryover cooking
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

7. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

8. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Small pieces with two angle-cut sides
Depth of flavor

9. Shocking
Flash point
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

10. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Depth of flavor
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.
Tannins

11. Beurre Noir
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 finely slice or shred leafy vegetables or herbs
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings

12. lozenges
Mollusque
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Diamond shaped pieces - usually of firm vegetables
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

13. mint
Partially cooking a food by any cooking method.
Ecrevisses
Includes many species & flavors (even chocolates)
Flet

14. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Browning or glazing a food - usually under a salamander or broiler
Crustaces
Has tall stalks and large - dark green - celery like leaves
Methode champenoise

15. Ghee
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Berny

16. 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
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

17. Complex organic compounds concentraded in the grape's skin - pits and stems
Mouthfeel
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
Tannins
Dauphine

18. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Marquis

19. Duchesse + Pate a choux =
Marquis
Dauphine
Ecrevisses
Depth of flavor

20. Matignon
To melt and clarify fat
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 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.

21. Degrease
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed 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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

22. Chervil
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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......
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

23. Duchesse + Shaping + Breading + Deep-frying =
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Croquettes
Diamond shaped pieces - usually of firm vegetables

24. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Lorette
To melt and clarify fat
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

25. tuna
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.
Thon
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

26. scallops
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
To finely slice or shred leafy vegetables or herbs

27. mollusks
Mollusque
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Huitres
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

28. Parboiling
Ras el hanout
Mollusque
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Huitres

29. Rosemary
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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
To cut into football-shaped pieces with seven equal sides and flat ends.

30. Meal
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

31. Muesli
Includes many species & flavors (even chocolates)
Crustaces
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
Huitres

32. flounder
Flet
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is the green leafy portion of the plant that yields seeds known as coriander

33. rondelles
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Disk shaped slices
Flet

34. Parcooking
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Coquilles Saint Jacques
Partially cooking a food by any cooking method.
To cut into cubes with six equal-sized sides

35. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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......
Crustaces
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.

36. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Stems have a mild garlic flavor
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

37. Duchesse + Tomato concassee =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Depth of flavor
Marquis
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

38. mustard seeds
Is the green leafy portion of the plant that yields seeds known as coriander
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

39. Cilantro
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is the green leafy portion of the plant that yields seeds known as coriander
Has tall stalks and large - dark green - celery like leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

40. 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
Moules
Ras el hanout
Has tall stalks and large - dark green - celery like leaves
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

41. chiffonade
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Depth of flavor
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

42. crayfish
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into pieces where uniformity of shape is not important
Ecrevisses

43. tourner
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Mollusque
To melt and clarify fat
To cut into football-shaped pieces with seven equal sides and flat ends.

44. chop
To cut into pieces where uniformity of shape is not important
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Truite
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

45. Vinaigrette
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
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

46. lavage
Peeled - seeded and diced tomato
Browning or glazing a food - usually under a salamander or broiler
Has tall stalks and large - dark green - celery like leaves
Coquilles Saint Jacques

47. diagonals
Oval-shapes slices
Includes many species & flavors (even chocolates)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Tannins

48. Dill
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
Truite
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

49. oblique cuts
Coquilles Saint Jacques
Small pieces with two angle-cut sides
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

50. mussels
Diamond shaped pieces - usually of firm vegetables
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Moules
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

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Culinary Arts 101

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