Test your basic knowledge |

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. The pan drippings that remain after sauteing or roasting food






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






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






4. White bacon is salt-cured pork






5. A sauce made from a browned meat and mirepoix






6. Mirepoix that does not include carrots and may include parsnips






7. 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






8. Pod that has seeds in it






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






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






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






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






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






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






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






16. 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






17. Fish glace






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






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






20. Mince - julienne - chiffonade - brunoise and dice






21. 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






22. The breaking down of protein molecules






23. 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






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






25. To remove the seeds from food






26. It is a French apple brandy






27. To cut pieces of roughly the same size






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






29. Dried beans; need to be soaked before use






30. To cut ingredients into evenly sized cubes






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






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






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






34. Grand sauce of milk thickened with white roux






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






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






37. To chop into very small - fine pieces






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






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






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






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






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






43. Brown mirepoix with tomato






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






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






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






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






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






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






50. White pepper