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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. Meat glace






2. A sauce made from a browned meat and mirepoix






3. 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






4. To skim the fat off of the surfaces of stocks or broths






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






6. A strainer with crank to operate






7. 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






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






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






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






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






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






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






14. Pod that has seeds in it






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






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






17. 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






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






19. Chicken glace






20. Mince - julienne - chiffonade - brunoise and dice






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






22. Roux or slurry added to sauces to thicken






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






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






25. To cut food into thin strips






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






27. Adding flavor






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






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






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






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






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






33. White bacon is salt-cured pork






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






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






36. Game glace






37. Removing the skin from an ingredient






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






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






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






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






42. To remove the seeds from food






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






44. Dried beans; need to be soaked before use






45. To chop into very small - fine pieces






46. It is a French apple brandy






47. 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






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






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






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