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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.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. thyme
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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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
Browning or glazing a food - usually under a salamander or broiler

2. Carryover cooking
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
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......
Ecrevisses

3. lavender
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......
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Has tall stalks and large - dark green - celery like leaves
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

4. clams
Oval-shapes slices
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 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

5. Chutney
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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
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.

6. Cilantro
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.
Mouthfeel
Is the green leafy portion of the plant that yields seeds known as coriander
Diamond shaped pieces - usually of firm vegetables

7. trout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
Small pieces with two angle-cut sides

8. Opal basil
Ras el hanout
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flet

9. rondelles
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Berny
Disk shaped slices
Mouthfeel

10. Sage
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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
A sauce made from a concentrated vegetable juice

11. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Small pieces with two angle-cut sides
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

12. savory
Pickling spice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flash point
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

13. Shocking
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Oval-shapes slices
Partially cooking a food by any cooking method.

14. A sea salt harvested off the coast of normandy - France
Sel Gris
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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.
Disk shaped slices

15. Meal
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)
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
Crustaces

16. Parisienne
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
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 very fine pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

17. Recovery time
To finely slice or shred leafy vegetables or herbs
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

18. crayfish
Methode champenoise
Ecrevisses
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
Truite

19. mollusks
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
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

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.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.

21. Chervil
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish

22. Duchesse + Shaping + Breading + Deep-frying =
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.
Croquettes
Diamond shaped pieces - usually of firm vegetables
Marquis

23. Parcooking
Pickling spice
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Dauphine

24. Vinaigrette
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Includes many species & flavors (even chocolates)

25. 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
Depth of flavor
Peeled - seeded and diced tomato
Has thin - stiff - pointed leaves and a sharper flavor and aroma

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

27. lavage
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Has tall stalks and large - dark green - celery like leaves
Huitres
Crustaces

28. mustard seeds
Peeled - seeded and diced tomato
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 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

29. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Ras el hanout
Truite
Lorette
To melt and clarify fat

30. crustaceans
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
A leading sauce made by thickening milk with a white roux and adding seasonings
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Crustaces

31. scallops
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ras el hanout
Coquilles Saint Jacques
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

32. Baste
Dauphine
To cut into football-shaped pieces with seven equal sides and flat ends.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

33. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

34. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Sel Gris
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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

35. Duchesse + Pate a choux =
To melt and clarify fat
A leading sauce made by thickening milk with a white roux and adding seasonings
Lorette
Dauphine

36. Epazote
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Has lacy - fern like leaves that are similar to parsly and can be used 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

37. French dressing
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
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

38. diagonals
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Oval-shapes slices
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.

39. Boulangere
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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.
Thon
Pickling spice

40. Beurre Noir
Includes many species & flavors (even chocolates)
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 slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

41. tuna
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
Thon
Depth of flavor
Browning or glazing a food - usually under a salamander or broiler

42. tourner
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
To cut into football-shaped pieces with seven equal sides and flat ends.
To cut into cubes with six equal-sized sides
Partially cooking a food by any cooking method.

43. Rosemary
Coquilles Saint Jacques
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

44. Fennel
Ras el hanout
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Berny
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

45. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Palourdes
Lorette
Partially cooking a food by any cooking method.

46. tarragon
French for stock or base
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Sel Gris

47. Garlic chives
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into pieces where uniformity of shape is not important

48. Glacage
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
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Browning or glazing a food - usually under a salamander or broiler
Depth of flavor

49. Ghee
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Browning or glazing a food - usually under a salamander or broiler
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
Crustaces

50. butterfly
French for stock or base
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Are small - dark green leaves that have a bright citrus floral aroma
Palourdes

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Culinary Arts 101

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