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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. Meat glace






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






3. Roux or slurry added to sauces to thicken






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






5. A strainer with crank to operate






6. Adding flavor






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






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






10. Thickening agent containing 1 part flour 1 part fat






11. 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






12. To cut pieces of roughly the same size






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






14. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






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






16. Removing the skin from an ingredient






17. 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






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






19. To chop into very small - fine pieces






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






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






22. Grand sauce of milk thickened with white roux






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






24. Fish glace






25. 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






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






27. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






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






34. Mince - julienne - chiffonade - brunoise and dice






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






36. Pod that has seeds in it






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






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






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






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






41. White bacon is salt-cured pork






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






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






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






45. To cut ingredients into evenly sized cubes






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






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






48. Dried beans; need to be soaked before use






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






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