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






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






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






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






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






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






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






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






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






10. Fish glace






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






12. To remove the seeds from food






13. To cut food into thin strips






14. A strainer with crank to operate






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






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






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






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






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






20. 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






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






22. Game glace






23. 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






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






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






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






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






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






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






30. Grand sauce of milk thickened with white roux






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






32. 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






33. Pod that has seeds in it






34. A sauce that has been reduced until it is nearly dry






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






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






37. White bacon is salt-cured pork






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






39. A sauce made from a browned meat and mirepoix






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






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






42. 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






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






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






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






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






47. Removing the skin from an ingredient






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






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






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