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






2. 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






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






4. A strainer with crank to operate






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






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






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






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






9. To cut food into thin strips






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






11. White bacon is salt-cured pork






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






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






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






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






16. Meat glace






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






18. Fish glace






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






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






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






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






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






24. 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






25. Roux or slurry added to sauces to thicken






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






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






28. 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






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






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






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






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






33. Adding flavor






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






35. Removing the skin from an ingredient






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






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






38. Chicken glace






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






40. To chop into very small - fine pieces






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






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






43. A device used to cut foods very finely






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






45. Game glace






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






47. Brown mirepoix with tomato






48. Pod that has seeds in it






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






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