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. White bacon is salt-cured pork






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






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






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






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






6. 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






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






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






9. Brown mirepoix with tomato






10. Chicken glace






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






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






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






14. 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






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






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






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






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






19. A whole peeled onion to which a bay leaf is attached using a clove as a tack






20. Thickening agent containing 1 part flour 1 part fat






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






22. A device used to cut foods very finely






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






24. A sauce made from a browned meat and mirepoix






25. Removing the skin from an ingredient






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






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






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






29. A thick soup






30. Roux or slurry added to sauces to thicken






31. Grand sauce of milk thickened with white roux






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






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






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






35. Fish glace






36. Game glace






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






38. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






40. White pepper






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






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






43. To cut pieces of roughly the same size






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






45. Bechamel sauce with parmesan and gruyere cheese






46. 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






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






48. Dried beans; need to be soaked before use






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






50. Vegetables cut into a cube with 1/2 inch dimensions