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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 cut ingredients into evenly sized cubes






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






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






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. Brown mirepoix with tomato






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






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






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






9. 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






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






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






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






13. To cut food into thin strips






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






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






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






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






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






19. A broth that is reduced down a little to concentrate the flavor more






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






21. Vegetables cut in cubes with 3/4 of an inch dimensions






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






23. Fish glace






24. Adding flavor






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






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






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






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






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






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






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






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






33. 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






34. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


35. Game glace






36. It is a French apple brandy






37. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace






38. Removing the skin from an ingredient






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






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






41. Meat glace






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






43. The breaking down of protein molecules






44. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared






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






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






47. To remove the seeds from food






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






49. A thick soup






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