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






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






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






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






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






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






7. Game glace






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






9. To remove the seeds from food






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






11. White pepper






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






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






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






15. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear






16. Dried beans; need to be soaked before use






17. To chop into very small - fine pieces






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






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






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






21. A sauce made from a browned meat and mirepoix






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






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






24. Brown mirepoix with tomato






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






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






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






28. To cut pieces of roughly the same size






29. Meat glace






30. Pod that has seeds in it






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






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






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






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






35. White bacon is salt-cured pork






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






37. 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






38. A thick soup






39. Removing the skin from an ingredient






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






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






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






43. 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






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






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






46. A device used to cut foods very finely






47. Adding flavor






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






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






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