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






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






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






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






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






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






7. Chicken glace






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






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






10. To cut food into thin strips






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






12. 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






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






14. Adding flavor






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






16. Grand sauce of milk thickened with white roux






17. 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






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






19. To remove the seeds from food






20. To chop into very small - fine pieces






21. 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






22. Meat glace






23. Removing the skin from an ingredient






24. It is a French apple brandy






25. A strainer with crank to operate






26. Game glace






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






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






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






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






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






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






33. 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






34. To cut ingredients into evenly sized cubes






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






36. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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






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






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






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






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






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






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






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






46. Fish glace






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






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






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






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