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. 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






2. 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






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






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






5. White bacon is salt-cured pork






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






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






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






9. To cut food into thin strips






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






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






12. Adding flavor






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






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






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






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






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






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






19. 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






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






21. Roux or slurry added to sauces to thicken






22. The breaking down of protein molecules






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






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






25. Fish glace






26. A sauce made from a browned meat and mirepoix






27. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






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






29. It is a French apple brandy






30. To remove the seeds from food






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






32. Bechamel sauce with parmesan and gruyere cheese






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






34. A strainer with crank to operate






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






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






37. Brown mirepoix with tomato






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






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






40. A thick soup






41. To cut pieces of roughly the same size






42. Pod that has seeds in it






43. A device used to cut foods very finely






44. 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






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






46. Meat glace






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






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






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






50. 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