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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. 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......
Mouthfeel
Crustaces

2. mussels
Moules
Truite
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 sauce made from a concentrated vegetable juice

3. Chervil
Croquettes
To cut into football-shaped pieces with seven equal sides and flat ends.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

4. oregano
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Mouthfeel
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

5. Opal basil
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.
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 tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

6. Matignon
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
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
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.
Huitres

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

8. Baste
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Ras el hanout
Sel Gris
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

9. Garlic chives
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
Stems have a mild garlic flavor
Pickling spice

10. chiffonade
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To finely slice or shred leafy vegetables or herbs
Ecrevisses
Are small - dark green leaves that have a bright citrus floral aroma

11. 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.
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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.

12. Wasabi
Huitres
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Coquilles Saint Jacques

13. oblique cuts
Small pieces with two angle-cut sides
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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

14. Parcooking
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food by any cooking method.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Truite

15. Concassee
Peeled - seeded and diced tomato
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
A sauce made from a concentrated vegetable juice
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

16. crayfish
Ecrevisses
Diamond shaped pieces - usually of firm vegetables
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Browning or glazing a food - usually under a salamander or broiler

17. scallops
A leading sauce made by thickening milk with a white roux and adding seasonings
Has tall stalks and large - dark green - celery like leaves
To cut into pieces where uniformity of shape is not important
Coquilles Saint Jacques

18. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques
Mouthfeel

19. Cream sauce
A sauce made by adding cream to a bechamel sauce
Methode champenoise
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into football-shaped pieces with seven equal sides and flat ends.

20. dice
To cut into football-shaped pieces with seven equal sides and flat ends.
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.
Peeled - seeded and diced tomato
To cut into cubes with six equal-sized sides

21. Basil
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Oval-shapes slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

22. Vinaigrette
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 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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

23. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has tall stalks and large - dark green - celery like leaves
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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......

24. Black & White Peppercorns
To cut into very fine pieces where uniformity of shape is not important
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

25. 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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Lorette
Pickling spice

26. the temperature at which a fat ignites and small flames appears on the surface of the fat
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flash point
Thon
Marquis

27. bechamel
Methode champenoise
A leading sauce made by thickening milk with a white roux and adding seasonings
To cut into pieces where uniformity of shape is not important
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

28. tuna
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
Thon
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.
Mouthfeel

29. Glacage
A leading sauce made by thickening milk with a white roux and adding seasonings
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Browning or glazing a food - usually under a salamander or broiler
Are small - dark green leaves that have a bright citrus floral aroma

30. Duchesse + Pate a choux =
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
Dauphine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Truite

31. Rosemary
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Includes many species & flavors (even chocolates)

32. trout
Truite
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.
Mouthfeel
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

33. Duchesse + Shaping + Breading + Deep-frying =
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
Croquettes
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.

34. lozenges
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 by adding cream to a bechamel sauce
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor

35. Render
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
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 melt and clarify fat
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

36. Duchesse + Tomato concassee =
Marquis
Ras el hanout
Ecrevisses
To finely slice or shred leafy vegetables or herbs

37. flounder
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flet
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......
Methode champenoise

38. diagonals
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Partially cooking a food by any cooking method.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Oval-shapes slices

39. clams
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 sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Palourdes
Mollusque

40. Recovery time
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 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.
French for stock or base
Moules

41. 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
Berny
Moules
Crustaces

42. mince
Is a flowering herb native to the mediterane and used since ancient times
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Depth of flavor
To cut into very fine pieces where uniformity of shape is not important

43. A sea salt harvested off the coast of normandy - France
French for stock or base
Sel Gris
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Truite

44. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

45. butterfly
To melt and clarify fat
Thon
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

46. Coulis
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.
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made by adding cream to a bechamel sauce

47. bay
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
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
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

48. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Palourdes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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
Lorette

49. chop
Croquettes
Mouthfeel
To finely slice or shred leafy vegetables or herbs
To cut into pieces where uniformity of shape is not important

50. Fond
Palourdes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Oval-shapes slices
French for stock or base

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Culinary Arts 101

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