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






2. Vegetables cut in cubes with 3/4 of an inch dimensions






3. White pepper






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






5. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






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






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






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






9. Brown mirepoix with tomato






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






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






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






13. 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






14. Thickening agent containing 1 part flour 1 part fat






15. Bechamel sauce with parmesan and gruyere cheese






16. 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






17. Gradually pour from one container into another - without disturbing the sediment






18. 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






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






20. Adding flavor






21. 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






22. Submerging the vegetable in an acidic medium after peeling/cutting will keep these vegetables from browning. Cooking them immediately also prevents them from browning. They should be cooked and cooled in the same liquid






23. Mince - julienne - chiffonade - brunoise and dice






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






25. Grand sauce of milk thickened with white roux






26. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






27. Soups from a specific region - season - or culture






28. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish






29. It is a French apple brandy






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






31. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes






32. A device used to cut foods very finely






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






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






35. 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






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






37. A sauce made from a browned meat and mirepoix






38. To chop into very small - fine pieces






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






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






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






42. Pod that has seeds in it






43. Game glace






44. Light colored stock made from bones that have not been browned






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






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






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






48. Mirepoix that does not include carrots and may include parsnips






49. Roux or slurry added to sauces to thicken






50. A thick soup







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