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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 sauce that has been reduced until it is nearly dry






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






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






4. Meat glace






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






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






7. Brown mirepoix with tomato






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






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






10. The breaking down of protein molecules






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






12. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






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






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






20. A sauce made from a browned meat and mirepoix






21. To cut ingredients into evenly sized cubes






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






23. To cut food into thin strips






24. It is a French apple brandy






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






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






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






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






29. A strainer with crank to operate






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






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






32. 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






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






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






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






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






37. White pepper






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






39. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






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






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






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






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






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






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






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






48. 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






49. Pod that has seeds in it






50. Grand sauce of milk thickened with white roux