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






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






3. Adding flavor






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






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






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






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






8. White bacon is salt-cured pork






9. 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






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






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. Soups from a specific region - season - or culture






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






15. To cut ingredients into evenly sized cubes






16. The breaking down of protein molecules






17. Thickening agent containing 1 part flour 1 part fat






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






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






20. Refers to the process of darkening of food to a certain degree to bring out flavor in the food






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






22. A strainer with crank to operate






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






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






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






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






28. To chop into very small - fine pieces






29. Fish glace






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






31. To remove the seeds from food






32. Game glace






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






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






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






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






37. Chicken glace






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






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






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






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






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






43. To cut food into thin strips






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






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






46. Brown mirepoix with tomato






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






48. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






49. White pepper






50. An electric mixing machine used in preparation for liquefying - chopping - or pureeing






Can you answer 50 questions in 15 minutes?



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