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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. Pasteurization
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Is a flowering herb native to the mediterane and used since ancient times
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.
The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

2. 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.
Is a flowering herb native to the mediterane and used since ancient times
A sauce made by adding cream to a bechamel sauce
Is the green leafy portion of the plant that yields seeds known as coriander

3. mince
To cut into very fine pieces where uniformity of shape is not important
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
To cut into pieces where uniformity of shape is not important
Berny

4. French dressing
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Dauphine
French for stock or base
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

5. lemongrass
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 similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Croquettes
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

6. peppermint
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.
Has stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Diamond shaped pieces - usually of firm vegetables
Has thin - stiff - pointed leaves and a sharper flavor and aroma

7. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
Flowers are also used as a flavoring - particularly in the middle easter and provencal cuisines
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......
Mouthfeel

8. Chives
Make an excellent garnish when shipped with scissors or carefully chopped and sprinkled over finished soup or sauces or baked potatoes
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
French for stock or base

9. Dill
Berny
Sel Gris
Includes many species & flavors (even chocolates)
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves

10. Beurre Noir
A sauce made form a puree of vegetables and/or fruit. It may be served hot or cold.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Truite
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.

11. Essence
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
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 sauce made from a concentrated vegetable juice

12. chop
Flet
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
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.

13. Parcooking
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine
Partially cooking a food by any cooking method.
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

14. curry leaves
Looks like shiney bay leaves and have a strong curry like fragrance and a citrus curry flavor
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 small - dark green leaves that have a bright citrus floral aroma
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer

15. the temperature at which a fat ignites and small flames appears on the surface of the fat
Ras el hanout
Flash point
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 stiff - needlelike leaves; some variaties bear pale blue flowers. it is highly aromatic - with a slight ordor of camphur or pine

16. tourner
To cut into football-shaped pieces with seven equal sides and flat ends.
Browning or glazing a food - usually under a salamander or broiler
Oval-shapes slices
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves

17. tuna
His tiny aromatic - yellow flower and feathery - delicate blue-green leaves
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.
Lorette
Thon

18. 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
Croquettes
Also called refreshing - is the technique of quickly chilling blanched or par-cooked foods in ice water; it prevents further cooking and sets colors.
Ras el hanout
Huitres

19. Blanching
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.
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.
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Is a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

20. oysters
Peeled - seeded and diced tomato
Mollusque
Moules
Huitres

21. Chervil
Methode champenoise
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
Coquilles Saint Jacques
Is a flowering herb native to the mediterane and used since ancient times

22. oblique cuts
To cut into cubes with six equal-sized sides
Browning or glazing a food - usually under a salamander or broiler
Small pieces with two angle-cut sides
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

23. tarragon
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
Dauphine
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive 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

24. Concassee
Peeled - seeded and diced tomato
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish
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 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

25. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle
Methode champenoise
Has tall stalks and large - dark green - celery like leaves
Mollusque
Coquilles Saint Jacques

26. savory
Leaves are small & narrow and it has a sharp - bitter flavor - vaguely like thyme
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
Has tall stalks and large - dark green - celery like leaves
To cut into football-shaped pieces with seven equal sides and flat ends.

27. lime leaves
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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 small - dark green leaves that have a bright citrus floral aroma
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

28. Render
A temporary emulsion or oil and vinegar seasoned with salt and pepper.
A sauce made by adding cream to a bechamel sauce
To melt and clarify fat
To slice boneless meat - poultry or fish nearly in half lengthwise so that it spreads open like a book

29. Fond
Ecrevisses
French for stock or base
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
To melt and clarify fat

30. clams
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
Palourdes
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.
Browning or glazing a food - usually under a salamander or broiler

31. Opal basil
Is a peppery herb used in mediterranean cuisines - particularly Greek and Italian - as well as in Mexican cuisine
Diamond shaped pieces - usually of firm vegetables
Oval-shapes slices
Has a tougher - crinkled leaf and a medium-strong flavor - and its appearance makes it a distrinctive garnish

32. Boulangere
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 temporary emulsion or oil and vinegar seasoned with salt and pepper.
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.
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish

33. Carryover cooking
A sauce made by adding cream to a bechamel sauce
The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
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 a small tree from asia that produces tough - glossy leaves with a sweet balsamic aroma & peppery flavor

34. 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
Is the green leafy portion of the plant that yields seeds known as coriander
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Huitres

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

36. Parisienne
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.
(1) the coarsely ground seeds of any edible grain - such as corn or oats; (2) any dried - ground substance (bonemeal)
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

37. Basil
Has a light green - tender leaves and small white flowers. Its flower is strong - warm and slightly peppery - with a hint of cloves
Truite
Crustaces
To cut into football-shaped pieces with seven equal sides and flat ends.

38. chiffonade
Ras el hanout
To finely slice or shred leafy vegetables or herbs
Has lacy - fern like leaves that are similar to parsly and can be used as a garnish
To cut into pieces where uniformity of shape is not important

39. scallops
Depth of flavor
A sauce made by adding cream to a bechamel sauce
French for stock or base
Coquilles Saint Jacques

40. Dauphine + Grated Parmesan + Piped shape + Deep-frying =
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.
Lorette
Flet
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes

41. Garlic chives
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
Includes many species & flavors (even chocolates)
Stems have a mild garlic flavor

42. Complex organic compounds concentraded in the grape's skin - pits and stems
Methode champenoise
Tannins
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
Diamond shaped pieces - usually of firm vegetables

43. lavage
Has tall stalks and large - dark green - celery like leaves
Croquettes
Mollusque
Is a flowering herb native to the mediterane and used since ancient times

44. Parboiling
Dauphine
Partially cooking a food in boiling or simmering liquid; similar to blanching - but cooking time is longer
Is similar to scallions in appearance but a woody texture only the lower base and white leaf stalks are used.
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

45. marjoram
Peeled - seeded and diced tomato
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 a flowering herb native to the mediterane and used since ancient times
To cut into very fine pieces where uniformity of shape is not important

46. Duchesse + Shaping + Breading + Deep-frying =
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.
Its flavor - lemony with notes of camphor - is quite strong and is used in both sweet and savory dishes
Marquis
Croquettes

47. mint
Croquettes
Diamond shaped pieces - usually of firm vegetables
Palourdes
Includes many species & flavors (even chocolates)

48. Black & White Peppercorns
A uniform mixture of two unmixable liquids - it is often temporary (e.g. oil in water).
Are small - dark green leaves that have a bright citrus floral aroma
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
To remove fat from the surface of a liquid such as a stock or sauce by skimming - scraping or lifting congealed fat.

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

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

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Culinary Arts 101

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