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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. Roux or slurry added to sauces to thicken






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






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






4. Chicken glace






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






6. It is a French apple brandy






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






8. White bacon is salt-cured pork






9. 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






10. Pod that has seeds in it






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






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






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






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






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






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






17. To remove the seeds from food






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






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






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






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






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






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






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






25. Thickening agent containing 1 part flour 1 part fat






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






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






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






29. White pepper






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






31. A shallow skillet with sloping sides and a single long handle






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






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






34. Grand sauce of milk thickened with white roux






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






36. To cut pieces of roughly the same size






37. Bechamel sauce with parmesan and gruyere cheese






38. Removing the skin from an ingredient






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






40. Dried beans; need to be soaked before use






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






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






43. A thick soup






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






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






46. The breaking down of protein molecules






47. 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






48. 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






49. Game glace






50. Adding flavor