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






2. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






7. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






8. To cut food into thin strips






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






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






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






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






13. Pod that has seeds in it






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






15. 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






16. The breaking down of protein molecules






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






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






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






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






21. Chicken glace






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






23. To cut ingredients into evenly sized cubes






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






25. Roux or slurry added to sauces to thicken






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






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






28. It is a French apple brandy






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






30. A thick soup






31. Fish glace






32. Dried beans; need to be soaked before use






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






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






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






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






37. A device used to cut foods very finely






38. 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






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






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






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






42. To cut pieces of roughly the same size






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






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






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






46. The pan drippings that remain after sauteing or roasting food






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






48. 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






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






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