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






2. A device used to cut foods very finely






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






4. Pod that has seeds in it






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






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






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






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






9. The pan drippings that remain after sauteing or roasting food






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






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






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






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






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






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






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






17. 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






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






19. Thickening agent containing 1 part flour 1 part fat






20. Chicken glace






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






22. 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






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






24. Grand sauce of milk thickened with white roux






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






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






27. A sauce made from a browned meat and mirepoix






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






29. Die cut of 1/8 inch around all edges






30. Fish glace






31. To remove the seeds from food






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






33. Dried beans; need to be soaked before use






34. 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






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






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






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






38. It is a French apple brandy






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






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






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






42. The breaking down of protein molecules






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






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






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






46. 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






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






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






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






50. 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