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Culinary Basics Vocab

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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