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






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






3. 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






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






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






6. 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






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






8. 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






9. 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






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






11. 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






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






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






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






15. Game glace






16. To cut pieces of roughly the same size






17. Grand sauce of milk thickened with white roux






18. To cut ingredients into evenly sized cubes






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






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






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






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






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






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






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






26. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






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






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






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






30. Fish glace






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






32. White pepper






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






34. Brown mirepoix with tomato






35. A strainer with crank to operate






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






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






38. The breaking down of protein molecules






39. Roux or slurry added to sauces to thicken






40. Bechamel sauce with parmesan and gruyere cheese






41. It is a French apple brandy






42. Pod that has seeds in it






43. Chicken glace






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






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. 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






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






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






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






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