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






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






3. Brown mirepoix with tomato






4. Dried beans; need to be soaked before use






5. It is a French apple brandy






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






7. Thickening agent containing 1 part flour 1 part fat






8. 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






9. A device used to cut foods very finely






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






11. 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






12. White bacon is salt-cured pork






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






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






15. Adding flavor






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






17. 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






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






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






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






21. To cut food into thin strips






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






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






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






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






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






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






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






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






30. Pod that has seeds in it






31. Roux or slurry added to sauces to thicken






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






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






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






35. To remove the seeds from food






36. A strainer with crank to operate






37. Removing the skin from an ingredient






38. To cut pieces of roughly the same size






39. 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






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






41. 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






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






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






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






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






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






48. A shallow skillet with straight sides and a single long handle - used for sauteing






49. Chicken glace






50. To cut ingredients into evenly sized cubes







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