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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. diagonals
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Oval-shapes slices
Marquis

2. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Diamond shaped pieces - usually of firm vegetables
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 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.

3. Shocking
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 tall stalks and large - dark green - celery like leaves
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

4. Glacage
Browning or glazing a food - usually under a salamander or broiler
Mouthfeel
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Partially cooking a food by any cooking method.

5. Wasabi
Stems have a mild garlic flavor
Is a flowering herb native to the mediterane and used since ancient times
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Pickling spice

6. Duchesse + Pate a choux =
Dauphine
Moules
Partially cooking a food by any cooking method.
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

7. oysters
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.
Huitres
Is a flowering herb native to the mediterane and used since ancient times
Small pieces with two angle-cut sides

8. chop
To cut into pieces where uniformity of shape is not important
Pickling spice
A sauce made by adding cream to a bechamel sauce
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

9. Blanching
To cut into football-shaped pieces with seven equal sides and flat ends.
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
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.

10. crustaceans
Crustaces
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
Mouthfeel
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

11. Coulis
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Flet
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

12. Beurre Noir
Oval-shapes slices
Diamond shaped pieces - usually of firm vegetables
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.
Coquilles Saint Jacques

13. lime leaves
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made from a concentrated vegetable juice
A sauce made by adding cream to a bechamel sauce
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

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

15. Matignon
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 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.
To cut into very fine pieces where uniformity of shape is not important

16. Duchesse + Chopped truffles + Almond coating + Deep-frying =
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Berny
French for stock or base

17. 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 melt and clarify fat
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 leading sauce made by thickening milk with a white roux and adding seasonings
Ras el hanout

18. 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
Oval-shapes slices
Palourdes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

19. tourner
Truite
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Thon
To cut into football-shaped pieces with seven equal sides and flat ends.

20. the temperature at which a fat ignites and small flames appears on the surface of the fat
A sauce made from a concentrated vegetable juice
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Flash point
To finely slice or shred leafy vegetables or herbs

21. peppermint
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

22. oblique cuts
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 thin - stiff - pointed leaves and a sharper flavor and aroma
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Small pieces with two angle-cut sides

23. Emulsion
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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

24. lozenges
A leading sauce made by thickening milk with a white roux and adding seasonings
Diamond shaped pieces - usually of firm vegetables
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
Flet

25. lemongrass
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
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Stems have a mild garlic flavor

26. Sage
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
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Huitres

27. Cilantro
Flet
Is the green leafy portion of the plant that yields seeds known as coriander
To melt and clarify fat
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

28. bechamel
A leading sauce made by thickening milk with a white roux and adding seasonings
Flet
Ecrevisses
Sel Gris

29. lavage
Has tall stalks and large - dark green - celery like leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
A sauce made by adding cream to a bechamel sauce
Berny

30. mussels
Moules
Has tall stalks and large - dark green - celery like leaves
Browning or glazing a food - usually under a salamander or broiler
To melt and clarify fat

31. Parboiling
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Pickling spice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To finely slice or shred leafy vegetables or herbs

32. Black & White Peppercorns
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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
A sauce made from a concentrated vegetable juice
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

33. Juniper
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......
Are small - dark green leaves that have a bright citrus floral aroma
Small pieces with two angle-cut sides
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

34. scallops
Thon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To cut into cubes with six equal-sized sides
Coquilles Saint Jacques

35. Cream sauce
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Sel Gris
A sauce made by adding cream to a bechamel 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

36. Render
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Depth of flavor
To melt and clarify fat

37. Essence
A sauce made from a concentrated vegetable juice
Palourdes
Includes many species & flavors (even chocolates)
Ras el hanout

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

39. Complex organic compounds concentraded in the grape's skin - pits and stems
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Tannins
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

40. Epazote
A sauce made by adding cream to a bechamel sauce
Croquettes
Is also known as wormseed or stink weed; it grows wild throughout the Americas
A leading sauce made by thickening milk with a white roux and adding seasonings

41. Dill
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
To finely slice or shred leafy vegetables or herbs
Pickling spice

42. 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
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Mollusque
To cut into cubes with six equal-sized sides

43. Pasteurization
To cut into very fine pieces where uniformity of shape is not important
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)

44. Gravy
Has thin - stiff - pointed leaves and a sharper flavor and aroma
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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

45. Rosemary
Peeled - seeded and diced tomato
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
Pickling spice

46. curry leaves
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
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.
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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.

47. Chervil
Croquettes
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

48. 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
Is a flowering herb native to the mediterane and used since ancient times
To finely slice or shred leafy vegetables or herbs
Pickling spice
A leading sauce made by thickening milk with a white roux and adding seasonings

49. clams
Partially cooking a food by any cooking method.
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Croquettes
Palourdes

50. Parcooking
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.
Partially cooking a food by any cooking method.
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

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Culinary Arts 101

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