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






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






3. Brown mirepoix with tomato






4. Pod that has seeds in it






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






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






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






8. Chicken glace






9. 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






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






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






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






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






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






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






16. Meat glace






17. To chop into very small - fine pieces






18. Game glace






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






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






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






22. 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






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






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






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






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






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






28. White bacon is salt-cured pork






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






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






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






32. Roux or slurry added to sauces to thicken






33. Vegetables cut in cubes with 3/4 of an inch dimensions






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






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






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






37. White pepper






38. To remove the seeds from food






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






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






41. It is a French apple brandy






42. Removing the skin from an ingredient






43. A device used to cut foods very finely






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






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






46. A thick soup






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






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






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






50. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste







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