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






2. To cut food into thin strips






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






4. Chicken glace






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






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






7. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






12. Mince - julienne - chiffonade - brunoise and dice






13. Game glace






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






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






16. 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






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






18. A device used to cut foods very finely






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






20. White pepper






21. To cut pieces of roughly the same size






22. 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






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






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






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






26. 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






27. Grand sauce of milk thickened with white roux






28. A thick soup






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






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






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






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






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. Mirepoix that does not include carrots and may include parsnips






35. To remove the seeds from food






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






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






38. Removing the skin from an ingredient






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






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






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






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






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






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






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






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






47. Adding flavor






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






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






50. Meat glace