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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 pepper






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






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






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






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






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






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






8. Thickening agent containing 1 part flour 1 part fat






9. Adding flavor






10. 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






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






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






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






14. To chop into very small - fine pieces






15. Removing the skin from an ingredient






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






17. Dried beans; need to be soaked before use






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






19. To cut pieces of roughly the same size






20. A thick soup






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






22. To cut ingredients into evenly sized cubes






23. 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






24. Mince - julienne - chiffonade - brunoise and dice






25. Grand sauce of milk thickened with white roux






26. A sauce made from a browned meat and mirepoix






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






28. A whole peeled onion to which a bay leaf is attached using a clove as a tack






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






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






31. 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






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






33. To cut food into thin strips






34. To remove the seeds from food






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






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






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






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






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






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






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






42. 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






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






45. Chicken glace






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






47. A device used to cut foods very finely






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






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






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