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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
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Browning or glazing a food - usually under a salamander or broiler
Oval-shapes slices
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

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
Pickling spice
Tannins
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.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

3. Pasteurization
Dauphine
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
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

4. Complex organic compounds concentraded in the grape's skin - pits and stems
To cut into cubes with six equal-sized sides
To cut into pieces where uniformity of shape is not important
Tannins
To melt and clarify fat

5. mussels
To cut into pieces where uniformity of shape is not important
Moules
Depth of flavor
Methode champenoise

6. Duchesse + Shaping + Breading + Deep-frying =
To cut into 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
Croquettes
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.

7. French dressing
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
Lorette
To cut into very fine pieces where uniformity of shape is not important
Croquettes

8. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Thon
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.

9. chiffonade
To finely slice or shred leafy vegetables or herbs
Oval-shapes slices
Coquilles Saint Jacques
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme

10. Epazote
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 also known as wormseed or stink weed; it grows wild throughout the Americas
Oval-shapes slices
Peeled - seeded and diced tomato

11. Dill
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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
Mollusque

12. Juniper
Small pieces with two angle-cut sides
Dauphine
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......
Coquilles Saint Jacques

13. Matignon
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
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.
French for stock or base
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.

14. Parsley
Sel Gris
Mouthfeel
Partially cooking a food by any cooking method.
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

15. Carryover cooking
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
Is the green leafy portion of the plant that yields seeds known as coriander
Berny
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

16. Garlic chives
Stems have a mild garlic flavor
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
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

17. Meal
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......
(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

18. crustaceans
Ecrevisses
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Crustaces

19. A sea salt harvested off the coast of normandy - France
Sel Gris
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

20. Ghee
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
Is the green leafy portion of the plant that yields seeds known as coriander
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 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

21. Essence
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
A sauce made from a concentrated vegetable juice
Moules

22. Duchesse + Chopped truffles + Almond coating + Deep-frying =
To cut into very fine pieces where uniformity of shape is not important
Berny
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.
Includes many species & flavors (even chocolates)

23. Shocking
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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

24. lavender
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
Lorette
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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.

25. Fennel
Is the green leafy portion of the plant that yields seeds known as coriander
Palourdes
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
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

26. rondelles
Disk shaped slices
Small pieces with two angle-cut sides
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
A leading sauce made by thickening milk with a white roux and adding seasonings

27. oblique cuts
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
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Small pieces with two angle-cut sides

28. Chervil
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
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

29. Duchesse + Tomato concassee =
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book
Marquis
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.
Available in black - brown and yellow. comes from 3 different plants in the cabbage family

30. oregano
To cut into pieces where uniformity of shape is not important
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Pickling spice

31. lozenges
Marquis
Oval-shapes slices
Tannins
Diamond shaped pieces - usually of firm vegetables

32. flounder
Is a flowering herb native to the mediterane and used since ancient times
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Flet
Tannins

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

34. tuna
A sauce made by adding cream to a bechamel sauce
Thon
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
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. mustard seeds
Available in black - brown and yellow. comes from 3 different plants in the cabbage family
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Mollusque

36. mollusks
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
Pickling spice
Mollusque
Moules

37. Beurre Noir
Truite
Stems have a mild garlic flavor
Disk shaped slices
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.

38. Parboiling
A sauce made from a concentrated vegetable juice
Pickling spice
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Has thin - stiff - pointed leaves and a sharper flavor and aroma

39. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
Thon
Lorette
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 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

40. Emulsion
Depth of flavor
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
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
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).

41. curry leaves
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
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Browning or glazing a food - usually under a salamander or broiler

42. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
Croquettes
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
Browning or glazing a food - usually under a salamander or broiler

43. Gravy
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Browning or glazing a food - usually under a salamander or broiler
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.
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.

44. Chutney
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 form a puree of vegetables and/or fruit. It may be served hot or cold.
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

45. lemongrass
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 narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Mouthfeel

46. Sage
Thon
To cut into very fine pieces where uniformity of shape is not important
Partially cooking a food by any cooking method.
Has narrow - fuzzy - grey-green leaves + blue flowers - its flavor is strong and balsamic - with notes of camphur

47. Degrease
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.
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
Are small - dark green leaves that have a bright citrus floral aroma

48. marjoram
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor
Is a flowering herb native to the mediterane and used since ancient times
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 also known as wormseed or stink weed; it grows wild throughout the Americas

49. whether the dish has a broad range of flavornole
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
Ecrevisses
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.

50. cardamom
To cut into 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
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes

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Culinary Arts 101

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