MIDTERM - LESSON 1

Question 1

Leaves, stems or flowers of an aromatic plant

Answer 1

HERBS

Question 2

Bark, roots, seeds, buds or berries of an aromatic plant.

Answer 2

SPICES

Question 3

Fresh or Dried

Answer 3

HERBS

Question 4

usually dried - ground or whole

Answer 4

SPICES

Question 5

Use for soups, stews, meats. Use the whole leaf, but remove before serving.

Answer 5

BAY

Question 6

Mexican Food, Thai Food, Sauces, Salsa

Answer 6

CILANTRO

Question 7

Fish, Potatoes, Pickles, Dips, Carrots, Bread

Answer 7

DILL

Question 8

Desserts, Lamb, Tea

Answer 8

MINT

Question 9

Italian Food, Mexican Food, Pizza, Spaghetti

Answer 9

OREGANO

Question 10

Chicken, Seafood, Mushrooms, Vegetables

Answer 10

ROSEMARY

Question 11

Pork, Turkey, Stuffing, Mushrooms

Answer 11

SAGE

Question 12

Chicken, Eggs, Mushroom, Seafood

Answer 12

TARRAGON

Question 13

Meat, Poultry, Mushrooms, Nuts, Potatoes

Answer 13

THYME

Question 14

Tropical Evergreen Tree Berry, Nutmeg, Cloves, Cinnamon, Pickling, Stews, Baking

Answer 14

ALLSPICE

Question 15

Apple, Pork, Sausage, Rye Bread

Answer 15

CARAWAY

Question 16

Any food, but can add lots of heat.

Answer 16

CAYENNE

Question 17

Blend of cumin, garlic, onion and chili, Tex-Mex, BBQ

Answer 17

CHILI POWDER

Question 18

Immature flower buds, Meats, Stocks, Sauces, Baking

Answer 18

CLOVES

Question 19

Cilantro seeds; Variety of cooking uses in savory and baked foods

Answer 19

CORIANDER

Question 20

Seeds – used crushed, Mexican Foods, Chili

Answer 20

CUMIN

Question 21

Root of plant, Baking, Asian Foods

Answer 21

GINGER

Question 22

Seed kernel inside a fruit.

Answer 22

NUTMEG

Question 23

Finely ground powder from dried pepper

Answer 23

PAPRIKA

Question 24

Dried unripe berry, most common – black pepper, used in most foods

Answer 24

PEPPERCORN

Question 25

From poppy flower

Answer 25

POPPY SEEDS

Question 26

Dried stigmas of crocus, most expensive spice in the world, Mediterranean and Asian foods.

Answer 26

SAFFRON

Question 27

found in the pod of a tropical plant.

Answer 27

SESAME SEEDS

Question 28

is used in savory recipes, particularly with meats. It often is added whole to soups, stews and braising broths, to which it adds a sweet-licorice-peppery flavor.

Answer 28

STAR ARNISE

Question 29

commonly used in Asian food, used as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses.

Answer 29

TURMERIC

Question 30

the only edible fruit of the orchid family & the largest family of flowering plants in the world.

Answer 30

VANILLA

Question 31

refers to the leaf of the coriander plant

Answer 31

CILANTRO

Question 32

refers to a spice made from the seed of the same plant.

Answer 32

CORIANDER

Question 33

are added to food while it is being cooked.

Answer 33

ROBUST HERBS

Question 34

may be eaten uncooked, in salads, or sprinkled over the dishes.

Answer 34

FINE HERBS

Question 35

drying will cause the loss of some essential oils and flavors, even under ideal conditions.

Answer 35

FRESH HERBS PREFERABLE TO DRIED ONES

Question 36

More delicate fresh herbs can be added a minute or two before the end of cooking or sprinkled on food before serving. Examples include:  Basil  Chives  Cilantro  Dill leaves  Parsley  Marjoram  Mint TRUE OR FALSE?

Answer 36

TRUE

Question 37

Less delicate fresh herbs can be added about the last 20 minutes of cooking. Examples include:  Rosemary  Tarragon  Thyme TRUE OR FALSE?

Answer 37

TRUE

Question 38

type of herbs that is made for Italian cooking

Answer 38

BASIL

Question 39

garnish, meat, cheese, salads, etc...

Answer 39

PARSLEY

Question 40

this herb can be a choking hazard if left in foods and can cause harmful cuts and scratches in your throat and esophagus.

Answer 40

BAY LEAVES

Question 41

approximately equivalent amounts of different forms of herbs are: _________________ finely cut fresh herbs _________________ crumbled dried herbs ______ to _______ ground dried herbs

Answer 41

1 tablespoon; 1 teaspoon; 1/4 to 1/2 teaspoon