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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. The pan drippings that remain after sauteing or roasting food






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






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






4. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






5. Dried beans; need to be soaked before use






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






7. To cut pieces of roughly the same size






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






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






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






11. It is a French apple brandy






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






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






14. To remove the seeds from food






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






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






17. The breaking down of protein molecules






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






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






20. Grand sauce of milk thickened with white roux






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






22. White bacon is salt-cured pork






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






24. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






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






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






33. A device used to cut foods very finely






34. 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






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






36. Pod that has seeds in it






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






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






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






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






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






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






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






44. To chop into very small - fine pieces






45. Game glace






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






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






48. Thickening agent containing 1 part flour 1 part fat






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






50. Adding flavor