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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 device used to cut foods very finely






2. A thick soup






3. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade






4. Removing the skin from an ingredient






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






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






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






8. Grand sauce of milk thickened with white roux






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






10. Adding flavor






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






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






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






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






15. 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






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






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






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






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






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






21. 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






22. 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






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






24. Brown mirepoix with tomato






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






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






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






28. Dried beans; need to be soaked before use






29. Meat glace






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






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






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






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






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. Game glace






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






37. Roux or slurry added to sauces to thicken






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. 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






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






41. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






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






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






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






45. Mince - julienne - chiffonade - brunoise and dice






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






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






48. It is a French apple brandy






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






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







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