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. Chicken glace






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






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






4. Removing the skin from an ingredient






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






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






7. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






14. 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






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






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






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






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






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






20. A strainer with crank to operate






21. Brown mirepoix with tomato






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






23. 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






24. 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






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






26. White bacon is salt-cured pork






27. A sauce made from a browned meat and mirepoix






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






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






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






31. Roux or slurry added to sauces to thicken






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






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






34. To chop into very small - fine pieces






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






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






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






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






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






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






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






42. 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






43. Pod that has seeds in it






44. To cut pieces of roughly the same size






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






46. A device used to cut foods very finely






47. Meat glace






48. A thick soup






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






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