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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 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






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






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






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






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






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






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






8. Bechamel sauce with parmesan and gruyere cheese






9. Game glace






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






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






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






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






14. Pod that has seeds in it






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






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






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






18. It is a French apple brandy






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






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






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






22. 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






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






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






25. Dried beans; need to be soaked before use






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






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






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






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






30. A straight - wide sided pot with two loop handles often used for braising






31. 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






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






33. Chicken glace






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






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






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






37. Adding flavor






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






39. Grand sauce of milk thickened with white roux






40. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






41. White bacon is salt-cured pork






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






43. A thick soup






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






45. 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






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






47. Brown mirepoix with tomato






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






49. 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






50. To cut pieces of roughly the same size







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