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






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






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






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






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






6. A thick soup






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






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






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






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






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






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






13. 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






14. Game glace






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






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






17. 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






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






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






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






21. To chop into very small - fine pieces






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






23. 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






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






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






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






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






28. Fish glace






29. Thickening agent containing 1 part flour 1 part fat






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






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






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






33. Roux or slurry added to sauces to thicken






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






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






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






37. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






42. Grand sauce of milk thickened with white roux






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






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






45. It is a French apple brandy






46. 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






47. Chicken glace






48. 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






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






50. Dried beans; need to be soaked before use