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






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






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






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






5. Dried beans; need to be soaked before use






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






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






8. 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






9. 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






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






11. A sauce made from a browned meat and mirepoix






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






13. Adding flavor






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






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






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






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






18. To cut ingredients into evenly sized cubes






19. 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






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






21. White bacon is salt-cured pork






22. 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






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






24. To remove the seeds from food






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






26. A thick soup






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






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






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






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






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






32. A strainer with crank to operate






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






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






35. Pod that has seeds in it






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






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






38. 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






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






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






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






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






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






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






45. Roux or slurry added to sauces to thicken






46. To cut food into thin strips






47. Mince - julienne - chiffonade - brunoise and dice






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






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






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