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






2. Mince - julienne - chiffonade - brunoise and dice






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






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






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






6. Grand sauce of milk thickened with white roux






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






8. Pod that has seeds in it






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






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






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






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






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






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






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






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






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






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






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






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






21. Meat glace






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






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






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






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






27. 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






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






29. To chop into very small - fine pieces






30. Thickening agent containing 1 part flour 1 part fat






31. White bacon is salt-cured pork






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






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






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






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






36. 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






37. 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






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






39. 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






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






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






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






43. It is a French apple brandy






44. A sauce made from a browned meat and mirepoix






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






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






47. A device used to cut foods very finely






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






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






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