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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 pan drippings that remain after sauteing or roasting food






2. Dried beans; need to be soaked before use






3. Roux or slurry added to sauces to thicken






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






5. 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






6. Pod that has seeds in it






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






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






9. Fish glace






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






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






12. To remove the seeds from food






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






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






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






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






17. Thickening agent containing 1 part flour 1 part fat






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






19. 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






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






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






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






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






24. A strainer with crank to operate






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






26. Brown mirepoix with tomato






27. 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






28. 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






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






30. Bechamel sauce with parmesan and gruyere cheese






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






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






33. To cut pieces of roughly the same size






34. White pepper






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






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






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






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






40. Mince - julienne - chiffonade - brunoise and dice






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






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






43. 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






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






45. Removing the skin from an ingredient






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






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






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. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace






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