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






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






3. Brown mirepoix with tomato






4. Game glace






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






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






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






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






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






10. Roux or slurry added to sauces to thicken






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






12. 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






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






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






15. 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






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






17. Dried beans; need to be soaked before use






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






19. A large straight sided pot that is taller than it is wide - used for making stocks or soups






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






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






22. To cut ingredients into evenly sized cubes






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






24. Mince - julienne - chiffonade - brunoise and dice






25. A broth that is reduced down a little to concentrate the flavor more






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






27. 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






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






29. White bacon is salt-cured pork






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






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






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






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






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






35. Meat glace






36. 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






37. To cut pieces of roughly the same size






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






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






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






41. 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

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






43. To chop into very small - fine pieces






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






45. It is a French apple brandy






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






47. Bechamel sauce with parmesan and gruyere cheese






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






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






50. 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







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