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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. To cut ingredients into evenly sized cubes






2. Thickening agent containing 1 part flour 1 part fat






3. Dried beans; need to be soaked before use






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






5. Brown mirepoix with tomato






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






7. Pod that has seeds in it






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






9. A thick soup






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






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






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






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






14. 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






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






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






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






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






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






20. 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






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






22. To chop into very small - fine pieces






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






24. Grand sauce of milk thickened with white roux






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






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






27. It is a French apple brandy






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






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






30. 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






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






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






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






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






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






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






37. Meat glace






38. Bechamel sauce with parmesan and gruyere cheese






39. To cut food into thin strips






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






41. 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






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






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






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






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






46. Fish glace






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






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






49. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






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







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