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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 strainer with crank to operate






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






3. To cut pieces of roughly the same size






4. Brown mirepoix with tomato






5. 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






6. 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






7. Removing the skin from an ingredient






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






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






10. Grand sauce of milk thickened with white roux






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






12. It is a French apple brandy






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






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






15. 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






16. Chicken glace






17. To cut ingredients into evenly sized cubes






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






19. 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






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






21. Pod that has seeds in it






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






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






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






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






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






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






28. To chop into very small - fine pieces






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






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






31. The breaking down of protein molecules






32. 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






33. A thick soup






34. White bacon is salt-cured pork






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






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






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






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






39. A sauce made from a browned meat and mirepoix






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






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






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






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






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






45. White pepper






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






47. To cut food into thin strips






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






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






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