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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 food into thin strips






2. To cut ingredients into evenly sized cubes






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






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. 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






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






7. A strainer with crank to operate






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






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






10. White bacon is salt-cured pork






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






12. Dried beans; need to be soaked before use






13. A device used to cut foods very finely






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






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






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






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






18. Game glace






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






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






21. To chop into very small - fine pieces






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






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






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






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






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






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






29. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






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






37. A thick soup






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






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






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






41. Adding flavor






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






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






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






45. Grand sauce of milk thickened with white roux






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






47. To cut pieces of roughly the same size






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






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






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






Can you answer 50 questions in 15 minutes?



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