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






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






3. Fish glace






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






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






6. Game glace






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






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






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






10. To cut ingredients into evenly sized cubes






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






12. To cut food into thin strips






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






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






15. Mince - julienne - chiffonade - brunoise and dice






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






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






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






19. Thickening agent containing 1 part flour 1 part fat






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






21. White pepper






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






23. Roux or slurry added to sauces to thicken






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






25. To cut pieces of roughly the same size






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






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






28. A strainer with crank to operate






29. To chop into very small - fine pieces






30. A sauce made from a browned meat and mirepoix






31. 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






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






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






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






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






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






37. A device used to cut foods very finely






38. 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






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






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






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






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






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






44. 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


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






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






47. 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






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






49. 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






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