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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 soup that is normally pureed then strained after cream is added






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






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






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






5. White pepper






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






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






8. Game glace






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






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






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






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






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






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






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






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






17. 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






18. To cut ingredients into evenly sized cubes






19. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






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






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






23. Fish glace






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






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






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






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






28. Mince - julienne - chiffonade - brunoise and dice






29. 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






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






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






32. 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






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






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






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






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






37. A thick soup






38. A device used to cut foods very finely






39. 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






40. Roux or slurry added to sauces to thicken






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






42. Pod that has seeds in it






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






44. Removing the skin from an ingredient






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






46. A sauce that has been reduced until it is nearly dry






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






48. The breaking down of protein molecules






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






50. A sauce made from a browned meat and mirepoix