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






2. Dried beans; need to be soaked before use






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






4. Game glace






5. It is a French apple brandy






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






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






8. 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






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






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






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






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






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






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






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






16. A Grand sauce of chicken - fish or veal stock thickened with blonde 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. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






19. Roux or slurry added to sauces to thicken






20. To cut ingredients into evenly sized cubes






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






22. To cut pieces of roughly the same size






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






24. A device used to cut foods very finely






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






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






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






28. The breaking down of protein molecules






29. A strainer with crank to operate






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






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






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






33. Thickening agent containing 1 part flour 1 part fat






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






35. 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






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






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






38. 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






39. Removing the skin from an ingredient






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






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






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






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






44. Adding flavor






45. White bacon is salt-cured pork






46. A sauce made from a browned meat and mirepoix






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






48. Mince - julienne - chiffonade - brunoise and dice






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






50. 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