Test your basic knowledge |

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 cube cut Which is 1/4 inches around each side






2. 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






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






4. Grand sauce of milk thickened with white roux






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






6. White pepper






7. A strainer with crank to operate






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






9. A sauce made from a browned meat and mirepoix






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






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






12. 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






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






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






15. Mince - julienne - chiffonade - brunoise and dice






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






17. To cut ingredients into evenly sized cubes






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






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






20. Adding flavor






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






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






23. Meat glace






24. Removing the skin from an ingredient






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






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






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






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






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






30. 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






31. Thickening agent containing 1 part flour 1 part fat






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






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






34. 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






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






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. The pan drippings that remain after sauteing or roasting food






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






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






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






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






43. It is a French apple brandy






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






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






46. Chicken glace






47. To cut food into thin strips






48. Brown mirepoix with tomato






49. Roux or slurry added to sauces to thicken






50. Pod that has seeds in it