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






2. To cut ingredients into evenly sized cubes






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






4. Meat glace






5. 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






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






7. White pepper






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






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






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






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






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






13. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






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






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






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






17. To cut food into thin strips






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






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






20. It is a French apple brandy






21. Roux or slurry added to sauces to thicken






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






23. The breaking down of protein molecules






24. Mince - julienne - chiffonade - brunoise and dice






25. 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






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






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






28. To chop into very small - fine pieces






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






30. 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






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






32. A thick soup






33. Brown mirepoix with tomato






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






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






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






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






38. 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






39. A device used to cut foods very finely






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






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






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






43. Thickening agent containing 1 part flour 1 part fat






44. White bacon is salt-cured pork






45. 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






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






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






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






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






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