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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 bacon is salt-cured pork






2. To cut food into thin strips






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






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






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






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






7. To cut pieces of roughly the same size






8. A sauce made from a browned meat and mirepoix






9. 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






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






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






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






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






14. Brown mirepoix with tomato






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






16. Dried beans; need to be soaked before use






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






19. 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






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






21. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






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






29. Meat glace






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






31. To cut ingredients into evenly sized cubes






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






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






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






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






36. Game glace






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






38. Roux or slurry added to sauces to thicken






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






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






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






42. To chop into very small - fine pieces






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






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






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






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






47. Thickening agent containing 1 part flour 1 part fat






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






49. Grand sauce of milk thickened with white roux






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