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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. 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






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






3. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






10. A device used to cut foods very finely






11. 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






12. To chop into very small - fine pieces






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






14. Thickening agent containing 1 part flour 1 part fat






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






16. 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






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






18. A strainer with crank to operate






19. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






20. To cut pieces of roughly the same size






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






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






23. Dried beans; need to be soaked before use






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






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






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






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






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






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






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






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






32. Roux or slurry added to sauces to thicken






33. 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






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






35. White pepper






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






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






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






39. To remove the seeds from food






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






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






42. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






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






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






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