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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. Die cut of 1/8 inch around all edges






2. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded






3. A device used to cut foods very finely






4. To chop into very small - fine pieces






5. A whole peeled onion to which a bay leaf is attached using a clove as a tack






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






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






8. A sauce made from a browned meat and mirepoix






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






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






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






12. Bechamel sauce with parmesan and gruyere cheese






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






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






15. To cut pieces of roughly the same size






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






17. To cut food into thin strips






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






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






20. Grand sauce of milk thickened with white roux






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






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






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






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






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






26. 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






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






28. To cut ingredients into evenly sized cubes






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






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






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






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






33. White pepper






34. 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






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






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






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






38. A strainer with crank to operate






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






40. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






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






42. Mince - julienne - chiffonade - brunoise and dice






43. Game glace






44. It is a French apple brandy






45. 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






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






47. Dried beans; need to be soaked before use






48. Brown mirepoix with tomato






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






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