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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 floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






2. Dried beans; need to be soaked before use






3. The breaking down of protein molecules






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






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






6. 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






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






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






9. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






15. Chicken glace






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






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






18. Mince - julienne - chiffonade - brunoise and dice






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






20. White pepper






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






22. Roux or slurry added to sauces to thicken






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






24. 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






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






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






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






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






29. Brown mirepoix with tomato






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






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






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






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






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






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






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






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






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






39. Thickening agent containing 1 part flour 1 part fat






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






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






42. Meat glace






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






44. White bacon is salt-cured pork






45. A thick soup






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






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






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






49. 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






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