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






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






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






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






5. 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






6. To chop into very small - fine pieces






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






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






9. 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

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10. A thick soup






11. Adding flavor






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






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






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






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






17. White bacon is salt-cured pork






18. Grand sauce of milk thickened with white roux






19. 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






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






21. Meat glace






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






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






24. Removing the skin from an ingredient






25. Roux or slurry added to sauces to thicken






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






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






28. To remove the seeds from food






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






30. Chicken glace






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






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






33. Brown mirepoix with tomato






34. A sauce made from a browned meat and mirepoix






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






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






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






38. Dried beans; need to be soaked before use






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






40. 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






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






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






43. A strainer with crank to operate






44. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional






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






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






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






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






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






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







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