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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. Complex organic compounds concentraded in the grape's skin - pits and stems
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
Partially cooking a food by any cooking method.
Tannins
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

2. rondelles
Disk shaped slices
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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.

3. Parboiling
Are small - dark green leaves that have a bright citrus floral aroma
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

4. bay
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
To melt and clarify fat
Flet

5. Shocking
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Pickling spice
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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.

6. Concassee
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
Peeled - seeded and diced tomato
Tannins

7. lozenges
Diamond shaped pieces - usually of firm vegetables
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Palourdes
To cut into pieces where uniformity of shape is not important

8. whether the dish has a broad range of flavornole
Depth of flavor
Berny
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Small pieces with two angle-cut sides

9. Recovery time
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Diamond shaped pieces - usually of firm vegetables
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.

10. Baste
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Berny
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
Thon

11. Cream sauce
To cut into pieces where uniformity of shape is not important
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A sauce made by adding cream to a bechamel sauce
A sauce made from a concentrated vegetable juice

12. Coulis
Pickling spice
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Ecrevisses
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

13. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To finely slice or shred leafy vegetables or herbs
Lorette
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......
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

14. Juniper
Dauphine
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 cut into cubes with six equal-sized sides
Palourdes

15. clams
Palourdes
Croquettes
Mollusque
Crustaces

16. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Methode champenoise
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Browning or glazing a food - usually under a salamander or broiler

17. cardamom
A leading sauce made by thickening milk with a white roux and adding seasonings
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

18. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Berny
Flash point
Mollusque

19. French dressing
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
Peeled - seeded and diced tomato
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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......

20. Emulsion
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
To cut into cubes with six equal-sized sides
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

21. lemongrass
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.
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.
Methode champenoise

22. Wasabi
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.
Moules
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

23. trout
Sel Gris
To melt and clarify fat
Truite
Has tall stalks and large - dark green - celery like leaves

24. Chervil
Is the green leafy portion of the plant that yields seeds known as coriander
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

25. chop
To cut into pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
To cut into cubes with six equal-sized sides
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

26. Duchesse + Shaping + Breading + Deep-frying =
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Croquettes
A sauce made from a concentrated vegetable juice
Is a flowering herb native to the mediterane and used since ancient times

27. chiffonade
To finely slice or shred leafy vegetables or herbs
French for stock or base
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Small pieces with two angle-cut sides

28. Chutney
A sauce made from a concentrated vegetable juice
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Disk shaped slices

29. Meal
Berny
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

30. lavender
Coquilles Saint Jacques
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Stems have a mild garlic flavor

31. oysters
Huitres
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

32. diagonals
Oval-shapes slices
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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

33. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Are small - dark green leaves that have a bright citrus floral aroma
Stems have a mild garlic 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.
Methode champenoise

34. Duchesse + Pate a choux =
Peeled - seeded and diced tomato
Dauphine
A sauce made by adding cream to a bechamel sauce
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

35. curry leaves
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
Includes many species & flavors (even chocolates)
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.

36. flounder
Flet
Lorette
Crustaces
Peeled - seeded and diced tomato

37. Render
To melt and clarify fat
Truite
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made from a concentrated vegetable juice

38. Ghee
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
A sauce made by adding cream to a bechamel sauce
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

39. Gravy
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.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made from a concentrated vegetable juice
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

40. 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.
Partially cooking a food by any cooking method.
To cut into football-shaped pieces with seven equal sides and flat ends.
Includes many species & flavors (even chocolates)

41. Boulangere
Mouthfeel
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.
Methode champenoise
Diamond shaped pieces - usually of firm vegetables

42. bechamel
Tannins
A sauce made from a concentrated vegetable juice
A leading sauce made by thickening milk with a white roux and adding seasonings
Palourdes

43. butterfly
To cut into cubes with six equal-sized sides
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

44. lime leaves
To cut into pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Are small - dark green leaves that have a bright citrus floral aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

45. Degrease
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To cut into cubes with six equal-sized sides

46. Cilantro
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
Tannins
Is the green leafy portion of the plant that yields seeds known as coriander
Croquettes

47. oregano
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
Pickling spice

48. tourner
Coquilles Saint Jacques
Peeled - seeded and diced tomato
To cut into football-shaped pieces with seven equal sides and flat ends.
Includes many species & flavors (even chocolates)

49. mussels
Oval-shapes slices
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Moules
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

50. mustard seeds
Is also known as wormseed or stink weed; it grows wild throughout the Americas
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

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Culinary Arts 101

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