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






2. 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






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






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






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






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






7. The breaking down of protein molecules






8. To cut ingredients into evenly sized cubes






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






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






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






12. Thickening agent containing 1 part flour 1 part fat






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






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. Meat glace






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






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






18. To cut pieces of roughly the same size






19. To remove the seeds from food






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






21. Removing the skin from an ingredient






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






23. Game glace






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






25. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






26. It is a French apple brandy






27. 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






28. Mince - julienne - chiffonade - brunoise and dice






29. Chicken glace






30. To cut food into thin strips






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






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






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






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






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






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






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






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






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






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






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






42. White pepper






43. A sauce made from a browned meat and mirepoix






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






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






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






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






48. A thick soup






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






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