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






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






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






4. Game glace






5. Thickening agent containing 1 part flour 1 part fat






6. Pod that has seeds in it






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






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






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






10. Removing the skin from an ingredient






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






12. A strainer with crank to operate






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






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






15. Grand sauce of milk thickened with white roux






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






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. White bacon is salt-cured pork






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






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






21. 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






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






23. 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






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






25. To cut pieces of roughly the same size






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






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






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






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






30. Adding flavor






31. Chicken glace






32. To remove the seeds from food






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






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






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






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






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






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






39. Dried beans; need to be soaked before use






40. Mince - julienne - chiffonade - brunoise and dice






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






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






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






44. It is a French apple brandy






45. To cut food into thin strips






46. 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






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






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






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






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