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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. curry leaves
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Methode champenoise
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

2. Parcooking
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food by any cooking method.
Flash point
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

3. 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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
Includes many species & flavors (even chocolates)

4. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
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
Lorette
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.

5. French dressing
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
French for stock or base
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

6. scallops
Coquilles Saint Jacques
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point

7. tarragon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flash point
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
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

8. Blanching
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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.
Huitres

9. chiffonade
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.
To finely slice or shred leafy vegetables or herbs
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

10. Sage
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Oval-shapes slices

11. oregano
Disk shaped slices
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into cubes with six equal-sized sides

12. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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. crayfish
Truite
Ecrevisses
Ras el hanout
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

14. 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
Sel Gris
Pickling spice
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

15. Matignon
Ras el hanout
Flash point
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.
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

16. Rosemary
Crustaces
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 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

17. Parisienne
Peeled - seeded and diced tomato
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
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

18. Epazote
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.
Coquilles Saint Jacques
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Is the green leafy portion of the plant that yields seeds known as coriander

19. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made by adding cream to a bechamel sauce
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
Is the green leafy portion of the plant that yields seeds known as coriander

20. Opal basil
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.
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.

21. Muesli
Flet
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
Depth of flavor
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

22. Parboiling
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
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
Tannins
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

23. Boulangere
Methode champenoise
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.
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 a small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

24. Ghee
Is also known as wormseed or stink weed; it grows wild throughout the Americas
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
Thon
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.

25. cardamom
Partially cooking a food by any cooking method.
Coquilles Saint Jacques
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

26. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Small pieces with two angle-cut sides
Mouthfeel
Marquis

27. lavender
Sel Gris
To cut into very fine pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Flet

28. Cilantro
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......
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Browning or glazing a food - usually under a salamander or broiler
Is the green leafy portion of the plant that yields seeds known as coriander

29. dice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Pickling spice
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)

30. Baste
Depth of flavor
Oval-shapes slices
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

31. Duchesse + Pate a choux =
Dauphine
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

32. oblique cuts
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Small pieces with two angle-cut sides
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

33. mint
Includes many species & flavors (even chocolates)
To cut into very fine pieces where uniformity of shape is not important
Pickling spice
To cut into pieces where uniformity of shape is not important

34. Cream sauce
A sauce made by adding cream to a bechamel sauce
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

35. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Methode champenoise
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Sel Gris

36. 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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Browning or glazing a food - usually under a salamander or broiler
Croquettes

37. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Berny
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

38. oysters
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Huitres
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

39. Basil
Ecrevisses
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into very fine pieces where uniformity of shape is not important
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

40. Complex organic compounds concentraded in the grape's skin - pits and stems
Small pieces with two angle-cut sides
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Tannins

41. Duchesse + Tomato concassee =
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Marquis
Mollusque
Is also known as wormseed or stink weed; it grows wild throughout the Americas

42. rondelles
Sel Gris
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 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
Disk shaped slices

43. butterfly
A sauce made from a concentrated vegetable juice
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Thon
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

44. lime leaves
A leading sauce made by thickening milk with a white roux and adding seasonings
Are small - dark green leaves that have a bright citrus floral aroma
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 process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

45. tuna
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Thon
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
Diamond shaped pieces - usually of firm vegetables

46. Dill
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Crustaces
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

47. lavage
To cut into very fine pieces where uniformity of shape is not important
Ecrevisses
Has tall stalks and large - dark green - celery like leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

48. peppermint
Thon
Is the green leafy portion of the plant that yields seeds known as coriander
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

49. Parsley
Includes many species & flavors (even chocolates)
To cut into very fine pieces where uniformity of shape is not important
To cut into cubes with six equal-sized sides
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

50. Coulis
Tannins
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

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