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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. Roux or slurry added to sauces to thicken






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






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






4. 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






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






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






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






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






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






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






11. Removing the skin from an ingredient






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






13. 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






14. Fish glace






15. 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






16. Chicken glace






17. Mince - julienne - chiffonade - brunoise and dice






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. To cut pieces of roughly the same size






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






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






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






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






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






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






26. Pod that has seeds in it






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






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






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






30. To chop into very small - fine pieces






31. A thick soup






32. White pepper






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






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






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






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






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






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






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






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






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






42. Thickening agent containing 1 part flour 1 part fat






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






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






45. Grand sauce of milk thickened with white roux






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






47. Bechamel sauce with parmesan and gruyere cheese






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






49. A sauce made from a browned meat and mirepoix






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