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






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






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






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






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






6. To cut ingredients into evenly sized cubes






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






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






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






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






11. Removing the skin from an ingredient






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






13. A thick soup






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






15. 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






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






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






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






19. Bechamel sauce with parmesan and gruyere cheese






20. Thickening agent containing 1 part flour 1 part fat






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






22. 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






23. A sauce made from a browned meat and mirepoix






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






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






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






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






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






29. A strainer with crank to operate






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






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






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






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






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






35. Adding flavor






36. To remove the seeds from food






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






38. 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






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






40. To chop into very small - fine pieces






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






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






43. 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






44. Roux or slurry added to sauces to thicken






45. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces






46. It is a French apple brandy






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






48. Pod that has seeds in it






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






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