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






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






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






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






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






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






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






9. 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






10. It is a French apple brandy






11. Thickening agent containing 1 part flour 1 part fat






12. To cut ingredients into evenly sized cubes






13. 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






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






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






16. Bechamel sauce with parmesan and gruyere cheese






17. Removing the skin from an ingredient






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






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






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






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






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






23. White bacon is salt-cured pork






24. Fish glace






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






26. A cube cut Which is 1/4 inches around each side






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






28. To cut food into thin strips






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






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






31. Mince - julienne - chiffonade - brunoise and dice






32. 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






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






34. Roux or slurry added to sauces to thicken






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






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






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






38. Meat glace






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






40. Game glace






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






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






43. 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






44. To remove the seeds from food






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






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






47. 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






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






49. Brown mirepoix with tomato






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