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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. Carryover cooking
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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 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

2. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Thon
Has tall stalks and large - dark green - celery like leaves
Browning or glazing a food - usually under a salamander or broiler
Lorette

3. trout
Small pieces with two angle-cut sides
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 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
Truite

4. Juniper
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Are small - dark green leaves that have a bright citrus floral aroma
Is also known as wormseed or stink weed; it grows wild throughout the Americas

5. Coulis
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.
Moules
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

6. tuna
Thon
A sauce made from a concentrated vegetable juice
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

7. chop
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
To cut into very fine pieces where uniformity of shape is not important
To cut into pieces where uniformity of shape is not important

8. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
Sel Gris
To cut into cubes with six equal-sized sides

9. lavender
Coquilles Saint Jacques
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
French for stock or base
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

10. rondelles
Disk shaped slices
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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

11. Glacage
Browning or glazing a food - usually under a salamander or broiler
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Coquilles Saint Jacques
Are small - dark green leaves that have a bright citrus floral aroma

12. mince
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To cut into very fine pieces where uniformity of shape is not important
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

13. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Mollusque
Berny
Disk shaped slices
Mouthfeel

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
Pickling spice
Partially cooking a food by any cooking method.
Flash point
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

15. cardamom
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To melt and clarify fat
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

16. tarragon
Moules
Berny
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
Crustaces

17. lozenges
Flash point
Diamond shaped pieces - usually of firm vegetables
Peeled - seeded and diced tomato
Ecrevisses

18. 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
To melt and clarify fat
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Ras el hanout

19. Degrease
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To melt and clarify fat
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

20. Cream sauce
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
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

21. 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.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Mouthfeel
Mollusque

22. Matignon
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.

23. marjoram
Is a flowering herb native to the mediterane and used since ancient times
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

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.
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.
Includes many species & flavors (even chocolates)
Are small - dark green leaves that have a bright citrus floral aroma

25. Cilantro
Includes many species & flavors (even chocolates)
Ecrevisses
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

26. Render
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
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 melt and clarify fat
Flash point

27. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Oval-shapes slices
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

28. mint
Includes many species & flavors (even chocolates)
Is the green leafy portion of the plant that yields seeds known as coriander
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish

29. flounder
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.
Includes many species & flavors (even chocolates)
Flet
A sauce made from a concentrated vegetable juice

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

31. Parisienne
Pickling spice
A leading sauce made by thickening milk with a white roux and adding seasonings
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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

32. oysters
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Huitres
Oval-shapes slices
To cut into cubes with six equal-sized sides

33. Duchesse + Tomato concassee =
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Marquis
A sauce made from a concentrated vegetable juice
Diamond shaped pieces - usually of firm vegetables

34. Emulsion
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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......

35. Fond
Ecrevisses
French for stock or base
Flash point
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

36. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Diamond shaped pieces - usually of firm vegetables

37. bechamel
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.
A leading sauce made by thickening milk with a white roux and adding seasonings
Depth of 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.

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

39. Baste
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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
A sauce made by adding cream to a bechamel sauce
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.

40. Duchesse + Pate a choux =
Dauphine
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 also known as wormseed or stink weed; it grows wild throughout the Americas

41. Opal basil
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

42. dice
To cut into cubes with six equal-sized sides
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has tall stalks and large - dark green - celery like leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

43. mollusks
Is the green leafy portion of the plant that yields seeds known as coriander
To cut into football-shaped pieces with seven equal sides and flat ends.
Mollusque
Flash point

44. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
Crustaces
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)

45. Vinaigrette
To cut into cubes with six equal-sized sides
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Are small - dark green leaves that have a bright citrus floral aroma
Tannins

46. Parboiling
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Flash point
French for stock or base
Mollusque

47. Chutney
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 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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

48. scallops
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

49. Recovery time
Flet
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Truite
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.

50. clams
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Palourdes

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Culinary Arts 101

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