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






2. Mince - julienne - chiffonade - brunoise and dice






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






4. To cut ingredients into evenly sized cubes






5. Bechamel sauce with parmesan and gruyere cheese






6. White pepper






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






8. 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






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






10. 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






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






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






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






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






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






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






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






18. Adding flavor






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






20. To cut food into thin strips






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






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






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






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






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






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






27. To chop into very small - fine pieces






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






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






30. White bacon is salt-cured pork






31. 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






32. Brown mirepoix with tomato






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






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






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






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






37. 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






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






39. Pod that has seeds in it






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






41. 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






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






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






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






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






46. Roux or slurry added to sauces to thicken






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






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






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






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







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