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Culinary Basics Vocab

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






2. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






3. Game glace






4. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






5. The process of clarifying a consomme that has gotten cloudy - by using a new clarification






6. Dried beans; need to be soaked before use






7. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock






8. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood






9. Pod that has seeds in it






10. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces






11. To cut food into thin strips






12. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics






13. A straight - wide sided pot with two loop handles often used for braising






14. The pan drippings that remain after sauteing or roasting food






15. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics






16. Meat glace






17. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






18. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace






19. Grand sauce of milk thickened with white roux






20. To chop into very small - fine pieces






21. Top bud portion or spears of vegetable and reserve for garnish






22. To draw off a liquid without distributing the sediment or the lower liquid layers






23. A large straight sided pot that is taller than it is wide - used for making stocks or soups






24. Brown mirepoix with tomato






25. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






26. A whole peeled onion to which a bay leaf is attached using a clove as a tack






27. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






28. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded






29. A shallow skillet with sloping sides and a single long handle






30. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






31. Vegetables cut into a cube with 1/2 inch dimensions






32. A sauce made from a browned meat and mirepoix






33. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






34. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace






35. White pepper






36. Bechamel sauce with parmesan and gruyere cheese






37. A dishwashing system in which there are three compartments - the wash - rinse - and sanitize; the wash is 110 degrees water with detergent; the rinse is for removing the soap from the item being washed - because detergent may make the sanitizing agen






38. A Grand sauce of chicken - fish or veal stock thickened with blonde roux






39. A sauce that has been reduced until it is nearly dry






40. To coat with sauce; consistency of a sauce that will cost the back of a spoon






41. A device used to cut foods very finely






42. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken






43. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional






44. The breaking down of protein molecules






45. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs






46. To remove the seeds from food






47. To skim the fat off of the surfaces of stocks or broths






48. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared






49. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






50. When a warm liquid is put into an ice bath to cool down