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






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






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






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






5. Adding flavor






6. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'






7. A sauce made from a browned meat and mirepoix






8. 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






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






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






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






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






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






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






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






16. It is a French apple brandy






17. To cut food into thin strips






18. To chop into very small - fine pieces






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






20. 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






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






22. 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






23. The breaking down of protein molecules






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






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






26. A shallow skillet with sloping sides and a single long handle






27. To remove the seeds from food






28. 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






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






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






31. A thick soup






32. Removing the skin from an ingredient






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






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






35. Roux or slurry added to sauces to thicken






36. White pepper






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






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






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






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






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






42. Fish glace






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






44. Dried beans; need to be soaked before use






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






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






47. Brown mirepoix with tomato






48. To cut pieces of roughly the same size






49. A device used to cut foods very finely






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