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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. mollusks
Diamond shaped pieces - usually of firm vegetables
Mollusque
To finely slice or shred leafy vegetables or herbs
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

2. flounder
To cut into pieces where uniformity of shape is not important
Flet
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
A leading sauce made by thickening milk with a white roux and adding seasonings

3. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Tannins
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Methode champenoise
Crustaces

4. Beurre Noir
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 peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Mouthfeel
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

5. 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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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.
Tannins

6. Duchesse + Pate a choux =
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.
Browning or glazing a food - usually under a salamander or broiler
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Dauphine

7. marjoram
Is a flowering herb native to the mediterane and used since ancient times
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
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.
Coquilles Saint Jacques

8. oysters
Huitres
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 pieces where uniformity of shape is not important
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

9. Meal
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

10. cardamom
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Browning or glazing a food - usually under a salamander or broiler
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

11. Wasabi
A sauce made by adding cream to a bechamel sauce
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Peeled - seeded and diced tomato
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

12. 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
Has tall stalks and large - dark green - celery like leaves
A sauce made from a concentrated vegetable juice
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

13. clams
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules
Mollusque
Palourdes

14. crustaceans
To finely slice or shred leafy vegetables or herbs
Crustaces
Marquis
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

15. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used 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
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......
Moules

16. Concassee
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
Flet
Peeled - seeded and diced tomato
Methode champenoise

17. rondelles
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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.
Disk shaped slices

18. peppermint
Stems have a mild garlic flavor
Small pieces with two angle-cut sides
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

19. Cilantro
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Is the green leafy portion of the plant that yields seeds known as coriander
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

20. curry leaves
Coquilles Saint Jacques
A sauce made by adding cream to a bechamel sauce
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

21. Complex organic compounds concentraded in the grape's skin - pits and stems
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Tannins
Are small - dark green leaves that have a bright citrus floral aroma
Has tall stalks and large - dark green - celery like leaves

22. Parboiling
A leading sauce made by thickening milk with a white roux and adding seasonings
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......
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

23. Gravy
Includes many species & flavors (even chocolates)
Oval-shapes slices
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.
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

24. crayfish
To cut into football-shaped pieces with seven equal sides and flat ends.
Ecrevisses
Methode champenoise
Browning or glazing a food - usually under a salamander or broiler

25. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Dauphine
Peeled - seeded and diced tomato
Berny
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

26. lavender
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Partially cooking a food by any cooking method.
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Are small - dark green leaves that have a bright citrus floral aroma

27. Epazote
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.
Is also known as wormseed or stink weed; it grows wild throughout the Americas
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

28. 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
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Flash point
Ras el hanout

29. oregano
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Huitres

30. Matignon
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
Ras el hanout
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.

31. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Crustaces
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Partially cooking a food by any cooking method.

32. Opal basil
A sauce made by adding cream to a bechamel sauce
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
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.

33. tuna
His tiny aromatic - yellow flower and feathery - delicate blue-green 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
Tannins
Thon

34. Vinaigrette
Moules
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

35. Rosemary
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Thon
Methode champenoise

36. Duchesse + Tomato concassee =
Marquis
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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
Flash point

37. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Has thin - stiff - pointed leaves and a sharper flavor and aroma
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Lorette
Moules

38. Baste
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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage

39. lozenges
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Diamond shaped pieces - usually of firm vegetables
Stems have a mild garlic flavor
To cut into very fine pieces where uniformity of shape is not important

40. Cream sauce
Tannins
Small pieces with two angle-cut sides
Is a flowering herb native to the mediterane and used since ancient times
A sauce made by adding cream to a bechamel sauce

41. savory
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

42. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel
To finely slice or shred leafy vegetables or herbs
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

43. oblique cuts
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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
Disk shaped slices
Small pieces with two angle-cut sides

44. mussels
Thon
Flash point
Ecrevisses
Moules

45. mince
Dauphine
To cut into very fine pieces where uniformity of shape is not important
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

46. Sage
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Pickling spice
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

47. 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
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
Moules
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

48. tourner
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
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To cut into football-shaped pieces with seven equal sides and flat ends.
Lorette

49. Render
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
Is the green leafy portion of the plant that yields seeds known as coriander
Ecrevisses
To melt and clarify fat

50. mustard seeds
A leading sauce made by thickening milk with a white roux and adding seasonings
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Disk shaped slices
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

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