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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. White bacon is salt-cured pork






2. Adding flavor






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






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






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






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






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






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






10. A sauce that has been reduced until it is nearly dry






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






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






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






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






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






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






17. White pepper






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






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






20. Roux or slurry added to sauces to thicken






21. To cut food into thin strips






22. Removing the skin from an ingredient






23. A strainer with crank to operate






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






25. 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






26. Meat glace






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






28. Game glace






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






30. Grand sauce of milk thickened with white roux






31. A sauce made from a browned meat and mirepoix






32. To cut ingredients into evenly sized cubes






33. 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






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






35. To cut pieces of roughly the same size






36. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






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






38. Chicken glace






39. 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






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






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






42. Bechamel sauce with parmesan and gruyere cheese






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






44. 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






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






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






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






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






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






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