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






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






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






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






5. Game glace






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






7. Adding flavor






8. Chicken glace






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






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






11. 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






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






13. 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






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






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






16. Meat glace






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






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






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






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






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






22. A device used to cut foods very finely






23. Bechamel sauce with parmesan and gruyere cheese






24. White bacon is salt-cured pork






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






26. Brown mirepoix with tomato






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






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






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






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






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






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






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






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






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






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






37. Thickened with flour usually contains pork - potatoes - and dairy - traditional






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






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






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






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






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






43. The breaking down of protein molecules






44. Dried beans; need to be soaked before use






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






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






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






48. 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






49. To chop into very small - fine pieces






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







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