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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 skim the fat off of the surfaces of stocks or broths






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






3. Pod that has seeds in it






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






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






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






7. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






12. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






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






20. Game glace






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






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






23. 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






24. 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






25. Chicken glace






26. The breaking down of protein molecules






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






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






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






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






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






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






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






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






35. 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






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






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






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






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






40. It is a French apple brandy






41. 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






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






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






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






45. White bacon is salt-cured pork






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






47. 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






48. A whole peeled onion to which a bay leaf is attached using a clove as a tack






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






50. Gradually pour from one container into another - without disturbing the sediment