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






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






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






4. To cut ingredients into evenly sized cubes






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






6. Bechamel sauce with parmesan and gruyere cheese






7. 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






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






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






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






11. Mince - julienne - chiffonade - brunoise and dice






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






13. 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






14. Pod that has seeds in it






15. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded






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






17. Chicken glace






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






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






20. To chop into very small - fine pieces






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






22. Grand sauce of milk thickened with white roux






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






24. 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






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






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






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






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






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






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






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






32. A strainer with crank to operate






33. White bacon is salt-cured pork






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






35. A broth that is reduced down a little to concentrate the flavor more






36. Thickening agent containing 1 part flour 1 part fat






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






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






39. A sauce made from a browned meat and mirepoix






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






41. Meat glace






42. White pepper






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






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






45. Game glace






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






47. Dried beans; need to be soaked before use






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






49. 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






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