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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. Matignon
Is a flowering herb native to the mediterane and used since ancient times
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.
Methode champenoise
Has tall stalks and large - dark green - celery like leaves

2. Gravy
Crustaces
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.
Small pieces with two angle-cut sides
Partially cooking a food by any cooking method.

3. butterfly
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

4. marjoram
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
Is a flowering herb native to the mediterane and used since ancient times
Pickling spice

5. lozenges
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
To cut into cubes with six equal-sized sides
Diamond shaped pieces - usually of firm vegetables

6. the temperature at which a fat ignites and small flames appears on the surface of the fat
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Flash point
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

7. Epazote
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
Truite

8. Complex organic compounds concentraded in the grape's skin - pits and stems
Pickling spice
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Tannins

9. Pasteurization
Is a flowering herb native to the mediterane and used since ancient times
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into cubes with six equal-sized sides

10. Duchesse + Tomato concassee =
To cut into cubes with six equal-sized sides
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Marquis

11. Shocking
Are small - dark green leaves that have a bright citrus floral aroma
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

12. lavage
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has tall stalks and large - dark green - celery like leaves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

13. A sea salt harvested off the coast of normandy - France
Oval-shapes slices
Tannins
Sel Gris
Has thin - stiff - pointed leaves and a sharper flavor and aroma

14. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To finely slice or shred leafy vegetables or herbs
Oval-shapes slices
Moules

15. Render
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To melt and clarify fat
Crustaces
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

16. crustaceans
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Crustaces
Depth of flavor

17. oysters
Huitres
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Are small - dark green leaves that have a bright citrus floral aroma

18. bay
Truite
Mouthfeel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

19. Essence
Palourdes
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
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

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

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

22. Chervil
Sel Gris
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
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

23. Ghee
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made by adding cream to a bechamel sauce
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

24. bechamel
Thon
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Disk shaped slices
A leading sauce made by thickening milk with a white roux and adding seasonings

25. tourner
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 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
To cut into very fine pieces where uniformity of shape is not important
To cut into football-shaped pieces with seven equal sides and flat ends.

26. lavender
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Thon
Ecrevisses

27. Parcooking
A sauce made by adding cream to a bechamel sauce
Partially cooking a food by any cooking method.
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
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.

28. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 pieces where uniformity of shape is not important
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

29. Fennel
Has thin - stiff - pointed leaves and a sharper flavor and 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
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
Palourdes

30. Rosemary
To cut into football-shaped pieces with seven equal sides and flat ends.
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
To finely slice or shred leafy vegetables or herbs
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

31. Glacage
Mouthfeel
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler

32. mussels
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Moules

33. 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
Sel Gris
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
Ras el hanout
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.

34. Basil
Crustaces
Pickling spice
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

35. mince
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To cut into very fine pieces where uniformity of shape is not important
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Diamond shaped pieces - usually of firm vegetables

36. tarragon
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
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

37. Sage
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Moules
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

38. Opal basil
Oval-shapes slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Croquettes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

39. whether the dish has a broad range of flavornole
Berny
Depth of flavor
Ras el hanout
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

40. Black & White Peppercorns
Depth of flavor
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
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.
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.

41. Parsley
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
Dauphine
Peeled - seeded and diced tomato
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

42. Boulangere
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 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 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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

43. 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

44. lime leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Flash point
Are small - dark green leaves that have a bright citrus floral aroma

45. Vinaigrette
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.

46. Chutney
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.
Dauphine
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)

47. 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

48. Degrease
Is the green leafy portion of the plant that yields seeds known as coriander
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

49. Recovery time
Mollusque
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 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 from a concentrated vegetable juice

50. Baste
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

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Culinary Arts 101

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