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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 bacon is salt-cured pork






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






3. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






5. To cut ingredients into evenly sized cubes






6. 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






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






8. 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






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






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






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






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






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






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






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






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






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






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






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






20. The breaking down of protein molecules






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






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






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






24. Brown mirepoix with tomato






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






26. 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






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






28. 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






29. Pod that has seeds in it






30. To cut food into thin strips






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






32. Mirepoix that does not include carrots and may include parsnips






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






34. White pepper






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






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






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






38. To chop into very small - fine pieces






39. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish






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






41. To cut pieces of roughly the same size






42. 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






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






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






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






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. Game glace






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






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






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