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






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






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






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






5. White pepper






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






7. 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






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






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






10. The breaking down of protein molecules






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






12. 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






13. 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






14. Dried beans; need to be soaked before use






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






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






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






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






19. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






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






21. Meat glace






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






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






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






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






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






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






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






29. Thickening agent containing 1 part flour 1 part fat






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






31. Bechamel sauce with parmesan and gruyere cheese






32. Chicken glace






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






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






35. To cut food into thin strips






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






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






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






39. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






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






41. 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






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






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






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






45. To chop into very small - fine pieces






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






47. 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






48. Removing the skin from an ingredient






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






50. To remove the seeds from food







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