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Culinary Basics Vocab

Subject : cooking
  • 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. A thick soup

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

3. Grand sauce of milk thickened with white roux

4. It is a French apple brandy

5. Die cut of 1/8 inch around all edges

6. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food

7. To cut ingredients into evenly sized cubes

8. To chop into very small - fine pieces

9. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted

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

11. White pepper

12. Brown mirepoix with tomato

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

14. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato

15. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks

16. The breaking down of protein molecules

17. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch

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

19. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan

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

21. A soup that is normally pureed then strained after cream is added

22. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear

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

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

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

26. 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

27. A cube cut Which is 1/4 inches around each side

28. 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

29. A sauce made from a browned meat and mirepoix

30. Is made by heating whole butter until the butterfat begins to separate from the other two components of the whole butter; the milk solids and water

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

32. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches

33. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'

34. White bacon is salt-cured pork

35. Thickening agent containing 1 part flour 1 part fat

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

37. One of several basic sauce that are used in the preparation of many other small sauce

38. A strainer with crank to operate

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

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

41. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade

42. To cut pieces of roughly the same size

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

44. A method of heat transfer in which heat is transmitted through the circulation of air or water

45. A broth that is reduced down a little to concentrate the flavor more

46. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel

47. Removing the skin from an ingredient

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

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

50. Fish glace