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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. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
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

2. Basil
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
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To melt and clarify fat

3. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Ecrevisses
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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.

4. peppermint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Methode champenoise
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 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

5. oregano
Lorette
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 a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Pickling spice

6. Meal
French for stock or base
Are small - dark green leaves that have a bright citrus floral aroma
Has tall stalks and large - dark green - celery like leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

7. French dressing
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
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
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

8. mince
To cut into very fine pieces where uniformity of shape is not important
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 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.
Dauphine

9. lime leaves
Stems have a mild garlic flavor
Are small - dark green leaves that have a bright citrus floral aroma
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

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

11. 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.
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
To melt and clarify fat
Stems have a mild garlic flavor

12. Carryover cooking
Sel Gris
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Coquilles Saint Jacques
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

13. Opal basil
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.
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas

14. Matignon
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.
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 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

15. clams
Coquilles Saint Jacques
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Palourdes
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

16. Pasteurization
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

17. scallops
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.
Partially cooking a food by any cooking method.
A sauce made by adding cream to a bechamel sauce
Coquilles Saint Jacques

18. Black & White Peppercorns
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
Moules
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

19. crayfish
Ecrevisses
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

20. cardamom
Palourdes
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Stems have a mild garlic flavor
Lorette

21. Emulsion
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
To melt and clarify fat

22. oysters
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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 lacy - fern like leaves that are similar to parsly and can be used as a garnish
Huitres

23. Boulangere
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
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.

24. marjoram
Peeled - seeded and diced tomato
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is a flowering herb native to the mediterane and used since ancient times
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

25. Juniper
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
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......
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

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

27. lemongrass
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Sel Gris
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

28. Complex organic compounds concentraded in the grape's skin - pits and stems
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
French for stock or base
Tannins

29. mollusks
Mollusque
To cut into pieces where uniformity of shape is not important
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
To melt and clarify fat

30. A sea salt harvested off the coast of normandy - France
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
Ras el hanout
Sel Gris
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines

31. Ghee
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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
A leading sauce made by thickening milk with a white roux and adding seasonings

32. 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 small bushy plant with woody stems - tiny green gray leaves - and purple flowers. its flavor is strong but refined - with notes of sage
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
Pickling spice

33. rondelles
Includes many species & flavors (even chocolates)
Flash point
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
Disk shaped slices

34. Coulis
Depth of flavor
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.
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
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.

35. Recovery time
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
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Depth of flavor

36. tarragon
Berny
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 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
Has thin - stiff - pointed leaves and a sharper flavor and aroma

37. mussels
Moules
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
To cut into football-shaped pieces with seven equal sides and flat ends.
Browning or glazing a food - usually under a salamander or broiler

38. Rosemary
Disk shaped slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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
Methode champenoise

39. Glacage
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.
Browning or glazing a food - usually under a salamander or broiler
Oval-shapes slices
Are small - dark green leaves that have a bright citrus floral aroma

40. Degrease
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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 by adding cream to a bechamel sauce
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

41. Parcooking
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Partially cooking a food by any cooking method.
To cut into cubes with six equal-sized sides

42. Duchesse + Pate a choux =
Dauphine
Mouthfeel
Depth of flavor
Has thin - stiff - pointed leaves and a sharper flavor and aroma

43. Vinaigrette
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Partially cooking a food by any cooking method.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

44. Cream sauce
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
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.
A sauce made by adding cream to a bechamel sauce
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor

45. Fennel
Browning or glazing a food - usually under a salamander or broiler
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
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

46. Duchesse + Tomato concassee =
Marquis
Stems have a mild garlic 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.
Sel Gris

47. Epazote
Sel Gris
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Dauphine
Is also known as wormseed or stink weed; it grows wild throughout the Americas

48. Baste
Lorette
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
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

49. lozenges
Diamond shaped pieces - usually of firm vegetables
Is the green leafy portion of the plant that yields seeds known as coriander
Croquettes
Pickling spice

50. curry leaves
Berny
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur