Test your basic knowledge |

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. White pepper






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






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






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






5. Brown mirepoix with tomato






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






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






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






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






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






11. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace






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






13. Mince - julienne - chiffonade - brunoise and dice






14. Pod that has seeds in it






15. Adding flavor






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






17. Dried beans; need to be soaked before use






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






19. 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






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






21. It is a French apple brandy






22. A sauce made from a browned meat and mirepoix






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






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






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






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






27. To cut ingredients into evenly sized cubes






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






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






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






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






32. Bechamel sauce with parmesan and gruyere cheese






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






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






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






36. White bacon is salt-cured pork






37. A thick soup






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






40. Fish glace






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






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






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






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






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






46. To remove the seeds from food






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






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






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






50. The breaking down of protein molecules