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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 straight sides and a single long handle - used for sauteing






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






3. 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






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






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






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






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






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






9. Meat glace






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






11. To cut food into thin strips






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






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






14. To chop into very small - fine pieces






15. To cut pieces of roughly the same size






16. The breaking down of protein molecules






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






18. 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






19. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






20. Brown mirepoix with tomato






21. Chicken glace






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






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






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






25. Dried beans; need to be soaked before use






26. A thick soup






27. Bechamel sauce with parmesan and gruyere cheese






28. A device used to cut foods very finely






29. Game glace






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






31. It is a French apple brandy






32. To cut ingredients into evenly sized cubes






33. 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


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






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






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






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






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






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






40. 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






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






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






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






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






45. Removing the skin from an ingredient






46. Adding flavor






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






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






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






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