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






2. Brown mirepoix with tomato






3. Pod that has seeds in it






4. To cut pieces of roughly the same size






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






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






7. To cut food into thin strips






8. A thick soup






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






10. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and

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






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






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






14. Grand sauce of milk thickened with white roux






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. Fish glace






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






18. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






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






20. Bechamel sauce with parmesan and gruyere cheese






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






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






23. A sauce made from a browned meat and mirepoix






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






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






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






27. 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






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






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






30. To cut ingredients into evenly sized cubes






31. The breaking down of protein molecules






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






33. 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






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






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






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






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






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






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






40. White pepper






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






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






43. Chicken glace






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






45. To remove the seeds from food






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






47. An electric mixing machine used in preparation for liquefying - chopping - or pureeing






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






49. Adding flavor






50. Mince - julienne - chiffonade - brunoise and dice







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