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






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






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






4. A sauce made from a browned meat and mirepoix






5. A thick soup






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






7. To draw off a liquid without distributing the sediment or the lower liquid layers






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






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






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






11. To cut food into thin strips






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






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






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






15. Thickening agent containing 1 part flour 1 part fat






16. Grand sauce of milk thickened with white roux






17. Removing the skin from an ingredient






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






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






20. 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






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






22. 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






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






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






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






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






27. 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






28. 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






29. 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






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






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






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






33. Bechamel sauce with parmesan and gruyere cheese






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






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






36. To coat with sauce; consistency of a sauce that will cost the back of a spoon






37. Roux or slurry added to sauces to thicken






38. Dried beans; need to be soaked before use






39. 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






40. Pod that has seeds in it






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






42. White bacon is salt-cured pork






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






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






45. Game glace






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






47. To cut ingredients into evenly sized cubes






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






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






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