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






2. Pod that has seeds in it






3. Thickening agent containing 1 part flour 1 part fat






4. Fish glace






5. 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






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






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






8. Adding flavor






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






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






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






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






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






14. 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






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






16. A strainer with crank to operate






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






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






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






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






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






22. It is a French apple brandy






23. White pepper






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






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






26. Meat glace






27. 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






28. To cut pieces of roughly the same size






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






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






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






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






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






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






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






36. To remove the seeds from food






37. To cut food into thin strips






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






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






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






41. Removing the skin from an ingredient






42. 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






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






44. 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






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






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






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






48. Brown mirepoix with tomato






49. The breaking down of protein molecules






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