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






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






3. White pepper






4. Thickening agent containing 1 part flour 1 part fat






5. It is a French apple brandy






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






7. A sauce made from a browned meat and mirepoix






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






9. To cut ingredients into evenly sized cubes






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






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






12. 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






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






14. 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






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






16. White bacon is salt-cured pork






17. A thick soup






18. Removing the skin from an ingredient






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






20. Roux or slurry added to sauces to thicken






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






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






23. Die cut of 1/8 inch around all edges






24. A device used to cut foods very finely






25. 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






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






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






28. To remove the seeds from food






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






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






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






32. A strainer with crank to operate






33. To cut pieces of roughly the same size






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






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






36. The breaking down of protein molecules






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






38. Meat glace






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






40. Adding flavor






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






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






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






44. Pod that has seeds in it






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






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






47. Grand sauce of milk thickened with white roux






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






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






50. Brown mirepoix with tomato






Can you answer 50 questions in 15 minutes?



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