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






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






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






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






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






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






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






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






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






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






11. 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






12. To cut pieces of roughly the same size






13. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






18. Meat glace






19. 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






20. Roux or slurry added to sauces to thicken






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






22. A device used to cut foods very finely






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






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






25. Mince - julienne - chiffonade - brunoise and dice






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






27. White pepper






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






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






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






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






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






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






34. 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






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






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






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






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






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






40. Game glace






41. Thickening agent containing 1 part flour 1 part fat






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






43. 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






44. A strainer with crank to operate






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






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






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






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






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






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