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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. Duchesse + Chopped truffles + Almond coating + Deep-frying =
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Berny

2. Sage
Has tall stalks and large - dark green - celery like leaves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Flash point

3. Meal
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
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is a flowering herb native to the mediterane and used since ancient times
Stems have a mild garlic flavor

4. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Berny
Methode champenoise
To finely slice or shred leafy vegetables or herbs
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

5. Parisienne
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
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

6. peppermint
Stems have a mild garlic 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.
Dauphine
Has thin - stiff - pointed leaves and a sharper flavor and aroma

7. Parcooking
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Partially cooking a food by any cooking method.
To cut into very fine pieces where uniformity of shape is not important

8. Opal basil
Marquis
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

9. mollusks
Mollusque
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into pieces where uniformity of shape is not important
Flash point

10. Fond
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
French for stock or base
Is a flowering herb native to the mediterane and used since ancient times

11. 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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Pickling spice
Small pieces with two angle-cut sides
To cut into football-shaped pieces with seven equal sides and flat ends.

12. flounder
Truite
Flet
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Methode champenoise

13. Vinaigrette
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.
Croquettes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

14. mince
To cut into very fine pieces where uniformity of shape is not important
Marquis
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......
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

15. Duchesse + Tomato concassee =
Marquis
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Moules
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.

16. chiffonade
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To finely slice or shred leafy vegetables or herbs
Disk shaped slices
Tannins

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

18. butterfly
To finely slice or shred leafy vegetables or herbs
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
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

19. Complex organic compounds concentraded in the grape's skin - pits and stems
Tannins
To finely slice or shred leafy vegetables or herbs
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point

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

21. Juniper
Includes many species & flavors (even chocolates)
Partially cooking a food by any cooking method.
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 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

22. Cilantro
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Ecrevisses
Is the green leafy portion of the plant that yields seeds known as coriander
French for stock or base

23. Black & White Peppercorns
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Ras el hanout
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
Flash point

24. Pasteurization
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into pieces where uniformity of shape is not important

25. trout
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Truite
To cut into very fine pieces where uniformity of shape is not important
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

26. Gravy
Has tall stalks and large - dark green - celery like leaves
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 meat or poultry juices combined with a liquid and thickening agent. Usually made in the pan in which the meat or poultry was cooked.
Tannins

27. Glacage
Browning or glazing a food - usually under a salamander or broiler
Disk shaped slices
Stems have a mild garlic flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

28. Epazote
Has tall stalks and large - dark green - celery like leaves
Palourdes
Oval-shapes slices
Is also known as wormseed or stink weed; it grows wild throughout the Americas

29. Degrease
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Are small - dark green leaves that have a bright citrus floral aroma
Mollusque
Depth of flavor

30. Essence
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
A sauce made from a concentrated vegetable juice

31. dice
Mouthfeel
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 cubes with six equal-sized sides
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

32. clams
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
Palourdes
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Dauphine

33. French dressing
Mouthfeel
Lorette
To cut into pieces where uniformity of shape is not important
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

34. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Flet
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

35. mint
Mouthfeel
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Small pieces with two angle-cut sides
Includes many species & flavors (even chocolates)

36. whether the dish has a broad range of flavornole
Depth of flavor
Disk shaped slices
To finely slice or shred leafy vegetables or herbs
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

37. Wasabi
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
Ecrevisses
French for stock or base
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

38. Rosemary
To cut into cubes with six equal-sized sides
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 stock or base
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

39. mussels
Moules
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
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.
Methode champenoise

40. rondelles
Huitres
Has tall stalks and large - dark green - celery like leaves
Disk shaped slices
Small pieces with two angle-cut sides

41. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Coquilles Saint Jacques
Flet
Stems have a mild garlic flavor

42. the temperature at which a fat ignites and small flames appears on the surface of the fat
Croquettes
Flash point
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Includes many species & flavors (even chocolates)

43. scallops
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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
Coquilles Saint Jacques

44. crustaceans
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Crustaces
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Methode champenoise

45. Carryover cooking
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Coquilles Saint Jacques

46. bay
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Berny
Mollusque
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

47. lavage
Depth of flavor
A sauce made from a concentrated vegetable juice
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Has tall stalks and large - dark green - celery like leaves

48. Duchesse + Shaping + Breading + Deep-frying =
Croquettes
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
Dauphine

49. Matignon
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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.
Flash point

50. Chutney
To cut into very fine pieces where uniformity of shape is not important
Methode champenoise
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.
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.

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Culinary Arts 101

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