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






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






3. 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






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






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






6. White pepper






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






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






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






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






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






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






13. Bechamel sauce with parmesan and gruyere cheese






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






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






16. To cut food into thin strips






17. 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






18. Fish glace






19. 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






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






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






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






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






25. To cut pieces of roughly the same size






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






27. The breaking down of protein molecules






28. Adding flavor






29. 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






30. Pod that has seeds in it






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






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






33. It is a French apple brandy






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






35. Brown mirepoix with tomato






36. A thick soup






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






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






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






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






41. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






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






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






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






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






46. 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






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






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






49. To chop into very small - fine pieces






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