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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. Die cut of 1/8 inch around all edges






2. Brown mirepoix with tomato






3. To cut pieces of roughly the same size






4. 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






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






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






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






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






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






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






11. 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






12. Game glace






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






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






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






16. Dried beans; need to be soaked before use






17. 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






18. Bechamel sauce with parmesan and gruyere cheese






19. Chicken glace






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






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






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






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






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






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






26. To cut ingredients into evenly sized cubes






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






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






29. A thick soup






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






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






32. A sauce made from a browned meat and mirepoix






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






34. Grand sauce of milk thickened with white roux






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






36. 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






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






38. Fish glace






39. 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






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






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






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






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






44. Mince - julienne - chiffonade - brunoise and dice






45. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and

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






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






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






49. Adding flavor






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






Can you answer 50 questions in 15 minutes?



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