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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 sauce made from a browned meat and mirepoix






2. The breaking down of protein molecules






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






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






5. 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






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






7. Mince - julienne - chiffonade - brunoise and dice






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






9. Chicken glace






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






11. Thickening agent containing 1 part flour 1 part fat






12. To cut food into thin strips






13. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted






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






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






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






17. Fish glace






18. The pan drippings that remain after sauteing or roasting food






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






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






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






22. Meat glace






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






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






25. Bechamel sauce with parmesan and gruyere cheese






26. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






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






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






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






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






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






32. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






34. Removing the skin from an ingredient






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






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






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






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






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






40. Top bud portion or spears of vegetable and reserve for garnish






41. 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






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






43. 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






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






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






46. Grand sauce of milk thickened with white roux






47. Brown mirepoix with tomato






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






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






50. A device used to cut foods very finely