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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 + Tomato concassee =
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
Marquis
Berny

2. 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 cut into very fine pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
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

3. Juniper
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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......

4. Basil
A leading sauce made by thickening milk with a white roux and adding seasonings
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
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To cut into very fine pieces where uniformity of shape is not important

5. marjoram
To melt and clarify fat
Browning or glazing a food - usually under a salamander or broiler
Is a flowering herb native to the mediterane and used since ancient times
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

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

7. Duchesse + Pate a choux =
Methode champenoise
Disk shaped slices
Dauphine
Moules

8. diagonals
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices
A sauce made by adding cream to a bechamel sauce

9. Fennel
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
Diamond shaped pieces - usually of firm vegetables
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

10. dice
To cut into cubes with six equal-sized sides
Dauphine
Truite
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

11. Ghee
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
Includes many species & flavors (even chocolates)
To melt and clarify fat

12. 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
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.
Mollusque
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.
Pickling spice

13. Duchesse + Chopped truffles + Almond coating + Deep-frying =
Berny
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Flash point
Moules

14. Cilantro
Mouthfeel
Croquettes
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

15. Vinaigrette
Browning or glazing a food - usually under a salamander or broiler
A sauce made from a concentrated vegetable juice
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.

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

17. chop
To cut into pieces where uniformity of shape is not important
Is a flowering herb native to the mediterane and used since ancient times
Croquettes
Browning or glazing a food - usually under a salamander or broiler

18. Chives
A sauce made by adding cream to a bechamel sauce
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Mouthfeel

19. Boulangere
Is the green leafy portion of the plant that yields seeds known as coriander
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Stems have a mild garlic flavor
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.

20. Opal basil
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Browning or glazing a food - usually under a salamander or broiler

21. Parisienne
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
Mollusque
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 by adding cream to a bechamel sauce

22. chiffonade
Moules
To finely slice or shred leafy vegetables or herbs
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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......

23. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Lorette
To melt and clarify fat
Is the green leafy portion of the plant that yields seeds known as coriander

24. Coulis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Includes many species & flavors (even chocolates)
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

25. oregano
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.
Are small - dark green leaves that have a bright citrus floral aroma
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into cubes with six equal-sized sides

26. Essence
Thon
A sauce made from a concentrated vegetable juice
To cut into very fine pieces where uniformity of shape is not important
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

27. oysters
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Huitres
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

28. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Disk shaped slices
Depth of flavor
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

29. bechamel
Croquettes
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
A leading sauce made by thickening milk with a white roux and adding seasonings

30. savory
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

31. mollusks
To cut into pieces where uniformity of shape is not important
Sel Gris
Berny
Mollusque

32. 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
Mouthfeel
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

33. peppermint
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Thon
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

34. Meal
Thon
(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
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

35. Muesli
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
Depth of flavor
French for stock or base
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.

36. lavender
Depth of flavor
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

37. lavage
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Has tall stalks and large - dark green - celery like leaves
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Diamond shaped pieces - usually of firm vegetables

38. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
Ecrevisses
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

39. Wasabi
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

40. oblique cuts
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.
Lorette
Mollusque

41. lime leaves
Huitres
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral aroma

42. whether the dish has a broad range of flavornole
Depth of flavor
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 cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Moules

43. Carryover cooking
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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Peeled - seeded and diced tomato

44. Cream sauce
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Flash point
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made by adding cream to a bechamel sauce

45. crustaceans
Crustaces
Ras el hanout
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into very fine pieces where uniformity of shape is not important

46. Pasteurization
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Has thin - stiff - pointed leaves and a sharper flavor and aroma
To cut into cubes with six equal-sized sides
Flet

47. 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Huitres
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

48. scallops
Coquilles Saint Jacques
Is the green leafy portion of the plant that yields seeds known as coriander
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Flet

49. tourner
Marquis
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
To cut into football-shaped pieces with seven equal sides and flat ends.

50. butterfly
Diamond shaped pieces - usually of firm vegetables
Palourdes
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
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

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Culinary Arts 101

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