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






2. 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






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






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






5. Game glace






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






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






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






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






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






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






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






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






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






15. Bechamel sauce with parmesan and gruyere cheese






16. A strainer with crank to operate






17. Thickening agent containing 1 part flour 1 part fat






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






19. 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






20. Chicken glace






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






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






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






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






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






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






27. 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






28. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






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






31. White pepper






32. A sauce made from a browned meat and mirepoix






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






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






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






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






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






38. Adding flavor






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






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






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






42. 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






43. Vegetables cut into a cube with 1/2 inch dimensions






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






45. Removing the skin from an ingredient






46. Grand sauce of milk thickened with white roux






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






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






49. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






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