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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. Wasabi
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
Lorette

2. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres
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
Dauphine

3. mustard seeds
Depth of flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

4. Essence
To cut into very fine pieces where uniformity of shape is not important
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
A leading sauce made by thickening milk with a white roux and adding seasonings

5. Basil
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
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
Dauphine

6. whether the dish has a broad range of flavornole
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Depth of flavor
Stems have a mild garlic flavor

7. butterfly
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Stems have a mild garlic flavor
Palourdes

8. Duchesse + Tomato concassee =
Lorette
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.
Marquis
To cut into football-shaped pieces with seven equal sides and flat ends.

9. Parboiling
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is the green leafy portion of the plant that yields seeds known as coriander

10. oysters
Has tall stalks and large - dark green - celery like leaves
Moules
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres

11. scallops
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into pieces where uniformity of shape is not important
Coquilles Saint Jacques

12. Juniper
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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 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.

13. Muesli
Flet
Moules
French for stock or base
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

14. tuna
Dauphine
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.
Marquis
Thon

15. oblique cuts
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Oval-shapes slices
Small pieces with two angle-cut sides
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.

16. Beurre Noir
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
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.
Lorette
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

17. mussels
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flet
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Moules

18. diagonals
Oval-shapes slices
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.
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.
Stems have a mild garlic flavor

19. Opal basil
Marquis
Lorette
French for stock or base
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

20. oregano
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Browning or glazing a food - usually under a salamander or broiler
Pickling spice

21. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Methode champenoise

22. Duchesse + Pate a choux =
Pickling spice
Marquis
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

23. cardamom
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 also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into football-shaped pieces with seven equal sides and flat ends.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

24. 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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Huitres
Mollusque

25. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Dauphine
Are small - dark green leaves that have a bright citrus floral aroma
Depth of flavor

26. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides
Truite
Methode champenoise

27. crayfish
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.
Oval-shapes slices
Ecrevisses
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

28. dice
Peeled - seeded and diced tomato
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into cubes with six equal-sized sides
A leading sauce made by thickening milk with a white roux and adding seasonings

29. lozenges
Peeled - seeded and diced tomato
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important
Diamond shaped pieces - usually of firm vegetables

30. Epazote
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Includes many species & flavors (even chocolates)
Tannins

31. French dressing
To cut into pieces where uniformity of shape is not important
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
Marquis
To finely slice or shred leafy vegetables or herbs

32. Meal
Partially cooking a food by any cooking method.
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......
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

33. Pasteurization
Methode champenoise
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
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

34. crustaceans
Methode champenoise
Crustaces
Includes many species & flavors (even chocolates)
Peeled - seeded and diced tomato

35. Blanching
Coquilles Saint Jacques
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
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.
A sauce made from a concentrated vegetable juice

36. Parcooking
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
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
Partially cooking a food by any cooking method.
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.

37. lavender
Palourdes
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A sauce made by adding cream to a bechamel sauce

38. trout
Tannins
Truite
Is a flowering herb native to the mediterane and used since ancient times
Includes many species & flavors (even chocolates)

39. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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
Has tall stalks and large - dark green - celery like leaves

40. peppermint
Flash point
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

41. Cilantro
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
To finely slice or shred leafy vegetables or herbs
Sel Gris

42. 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
Ras el hanout
To cut into pieces where uniformity of shape is not important
Methode champenoise
Oval-shapes slices

43. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Lorette
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 cut into very fine pieces where uniformity of shape is not important

44. flounder
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
Flet
Pickling spice

45. Chives
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed 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.
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

46. Cream sauce
A sauce made by adding cream to a bechamel sauce
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
Ecrevisses
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

47. the temperature at which a fat ignites and small flames appears on the surface of the fat
Oval-shapes slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Coquilles Saint Jacques
Flash point

48. chop
To cut into pieces where uniformity of shape is not important
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Mouthfeel
Has tall stalks and large - dark green - celery like leaves

49. Fennel
Pickling spice
Is the green leafy portion of the plant that yields seeds known as coriander
Ras el hanout
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

50. Chutney
Depth of flavor
To melt and clarify fat
Tannins
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.

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