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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. Fond
French for stock or base
Coquilles Saint Jacques
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

2. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mollusque
Mouthfeel
To finely slice or shred leafy vegetables or herbs
Palourdes

3. Parcooking
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Diamond shaped pieces - usually of firm vegetables
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.

4. Pasteurization
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.

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

6. dice
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food by any cooking method.
Moules
To cut into cubes with six equal-sized sides

7. Duchesse + Tomato concassee =
To cut into pieces where uniformity of shape is not important
Methode champenoise
Marquis
Is a flowering herb native to the mediterane and used since ancient times

8. Degrease
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Flet
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
A sauce made from a concentrated vegetable juice

9. clams
Palourdes
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
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.
Oval-shapes slices

10. 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.
Includes many species & flavors (even chocolates)
A leading sauce made by thickening milk with a white roux and adding seasonings
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

11. trout
To cut into football-shaped pieces with seven equal sides and flat ends.
Is the green leafy portion of the plant that yields seeds known as coriander
Are small - dark green leaves that have a bright citrus floral aroma
Truite

12. Emulsion
Methode champenoise
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Disk shaped slices
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

13. crustaceans
Browning or glazing a food - usually under a salamander or broiler
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Crustaces
Mouthfeel

14. 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
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.
Crustaces

15. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has tall stalks and large - dark green - celery like leaves
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.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

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

17. lime leaves
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Are small - dark green leaves that have a bright citrus floral aroma

18. marjoram
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Palourdes
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.
Is a flowering herb native to the mediterane and used since ancient times

19. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Berny

20. tuna
Huitres
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 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.
Thon

21. 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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Flet
Sel Gris

22. oblique cuts
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Small pieces with two angle-cut sides
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.
Dauphine

23. Matignon
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.
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
Flash point

24. Wasabi
Partially cooking a food by any cooking method.
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.
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is the green leafy portion of the plant that yields seeds known as coriander

25. Ghee
Are small - dark green leaves that have a bright citrus floral aroma
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 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.
French for stock or base

26. Parsley
To cut into football-shaped pieces with seven equal sides and flat ends.
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

27. oysters
Sel Gris
Huitres
Flash point
Diamond shaped pieces - usually of firm vegetables

28. French dressing
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
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
Coquilles Saint Jacques
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

29. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Lorette
Mollusque

30. bay
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
Truite
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

31. Cilantro
Stems have a mild garlic flavor
Huitres
Is the green leafy portion of the plant that yields seeds known as coriander
A sauce made by adding cream to a bechamel sauce

32. Gravy
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry 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.
A sauce made from a concentrated vegetable juice
To cut into very fine pieces where uniformity of shape is not important

33. Muesli
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Methode champenoise
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
To cut into pieces where uniformity of shape is not important

34. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

35. the temperature at which a fat ignites and small flames appears on the surface of the fat
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
Flash point
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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

36. diagonals
Oval-shapes slices
Flet
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

37. crayfish
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Ecrevisses
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

38. Baste
Small pieces with two angle-cut sides
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
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
Peeled - seeded and diced tomato

39. Epazote
Pickling spice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

40. Cream sauce
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
A sauce made by adding cream to a bechamel sauce
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

41. cardamom
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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
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
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

42. 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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Methode champenoise

43. butterfly
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
A sauce made by adding cream to a bechamel sauce
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Sel Gris

44. Parisienne
Are small - dark green leaves that have a bright citrus floral aroma
Has lacy - fern like leaves that are similar to parsly and can be used as a 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
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

45. mint
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.
Mouthfeel
Depth of flavor

46. savory
Tannins
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

47. A sea salt harvested off the coast of normandy - France
Marquis
Sel Gris
Peeled - seeded and diced tomato
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.

48. flounder
Moules
Flet
Berny
Truite

49. mince
To cut into very fine pieces where uniformity of shape is not important
Thon
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice

50. Chutney
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.
To melt and clarify fat
Pickling spice
Peeled - seeded and diced tomato

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Culinary Arts 101

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