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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. 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






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






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






4. White bacon is salt-cured pork






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






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






7. Adding flavor






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






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






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






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






12. A thick soup






13. Pod that has seeds in it






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






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






16. Game glace






17. White pepper






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






19. Roux or slurry added to sauces to thicken






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






21. 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






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






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






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






25. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






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






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






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






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






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






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






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






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






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






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






36. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






38. Meat glace






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






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






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






42. To remove the seeds from food






43. Fish glace






44. A sauce made from a browned meat and mirepoix






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






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






47. To chop into very small - fine pieces






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






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






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