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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.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. oysters
Huitres
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.
Palourdes
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

2. 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
Mollusque
Pickling spice
Coquilles Saint Jacques
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

3. Degrease
A sauce made by adding cream to a bechamel sauce
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

4. tourner
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
To cut into football-shaped pieces with seven equal sides and flat ends.
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

5. Blanching
Methode champenoise
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
A sauce made from a concentrated vegetable juice
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.

6. mussels
Flet
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Moules
Diamond shaped pieces - usually of firm vegetables

7. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Mouthfeel
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

8. Ghee
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
Ras el hanout

9. Juniper
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......
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
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

10. Carryover cooking
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
Coquilles Saint Jacques
Truite

11. Emulsion
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

12. Chervil
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Is also known as wormseed or stink weed; it grows wild throughout the Americas
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

13. the temperature at which a fat ignites and small flames appears on the surface of the fat
Flash point
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.
Sel Gris
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.

14. Chutney
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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.
A sauce made from a concentrated vegetable juice
Mouthfeel

15. crayfish
Are small - dark green leaves that have a bright citrus floral aroma
Marquis
Truite
Ecrevisses

16. Shocking
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Thon
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine

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

18. butterfly
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
Is also known as wormseed or stink weed; it grows wild throughout the Americas
To cut into pieces where uniformity of shape is not important

19. Wasabi
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Is the green leafy portion of the plant that yields seeds known as coriander
Oval-shapes slices

20. chop
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
To cut into pieces where uniformity of shape is not important
Lorette
Is the green leafy portion of the plant that yields seeds known as coriander

21. Gravy
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 tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery 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.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

22. tuna
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Thon
Flet

23. A sea salt harvested off the coast of normandy - France
To cut into pieces where uniformity of shape is not important
Sel Gris
Berny
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

24. Glacage
Browning or glazing a food - usually under a salamander or broiler
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
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.

25. mint
Has thin - stiff - pointed leaves and a sharper flavor and aroma
Includes many species & flavors (even chocolates)
Flet
To cut into very fine pieces where uniformity of shape is not important

26. oblique cuts
Includes many species & flavors (even chocolates)
Small pieces with two angle-cut sides
A sauce made by adding cream to a bechamel sauce
Has tall stalks and large - dark green - celery like leaves

27. chiffonade
Thon
Tannins
To cut into very fine pieces where uniformity of shape is not important
To finely slice or shred leafy vegetables or herbs

28. Cilantro
Depth of flavor
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 a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Is the green leafy portion of the plant that yields seeds known as coriander

29. curry leaves
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Oval-shapes slices
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

30. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Ras el hanout
Methode champenoise
Small pieces with two angle-cut sides

31. thyme
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
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.
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

32. Meal
Crustaces
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

33. lavender
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Peeled - seeded and diced tomato
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

34. Garlic chives
A leading sauce made by thickening milk with a white roux and adding seasonings
Tannins
Stems have a mild garlic flavor
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

35. Sage
Huitres
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)

36. Render
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
To melt and clarify fat
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

37. Coulis
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
Stems have a mild garlic flavor
Mollusque
Is a pale green root similar but unrelated to horseradish. it has a strong aroma and a sharp - cleansing flavor with herbal overtones

38. oregano
Berny
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
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
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

39. bechamel
To cut into cubes with six equal-sized sides
To cut into very fine pieces where uniformity of shape is not important
To cut into football-shaped pieces with seven equal sides and flat ends.
A leading sauce made by thickening milk with a white roux and adding seasonings

40. Opal basil
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Flash point
Is a flowering herb native to the mediterane and used since ancient times
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

41. 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.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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.
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

42. Duchesse + Tomato concassee =
Methode champenoise
Marquis
To finely slice or shred leafy vegetables or herbs
Has tall stalks and large - dark green - celery like leaves

43. mollusks
To finely slice or shred leafy vegetables or herbs
Mollusque
To cut into cubes with six equal-sized sides
Includes many species & flavors (even chocolates)

44. flounder
To melt and clarify fat
Mouthfeel
Flet
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

45. savory
A sauce made by adding cream to a bechamel sauce
Sel Gris
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

46. clams
Palourdes
Crustaces
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.
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

47. Duchesse + Shaping + Breading + Deep-frying =
Tannins
Croquettes
A leading sauce made by thickening milk with a white roux and adding seasonings
Flash point

48. dice
Includes many species & flavors (even chocolates)
Sel Gris
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

49. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Stems have a mild garlic flavor
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
To cut into very fine pieces where uniformity of shape is not important

50. Muesli
Moules
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
Peeled - seeded and diced tomato
Has thin - stiff - pointed leaves and a sharper flavor and aroma

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Culinary Arts 101

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