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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. Thickening agent containing 1 part flour 1 part fat






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






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






4. To chop into very small - fine pieces






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






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






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






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






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






10. A thick soup






11. Brown mirepoix with tomato






12. Adding flavor






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






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






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






16. A device used to cut foods very finely






17. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken






18. White pepper






19. Pod that has seeds in it






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






21. Mince - julienne - chiffonade - brunoise and dice






22. Grand sauce of milk thickened with white roux






23. 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






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






25. Dried beans; need to be soaked before use






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






27. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock






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






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






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






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






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






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






34. To remove the seeds from food






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






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






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






38. Removing the skin from an ingredient






39. 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






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






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






42. 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






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






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






45. To cut pieces of roughly the same size






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






47. Chicken glace






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






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






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