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






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






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






4. 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






5. Chicken glace






6. 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






7. The breaking down of protein molecules






8. To remove the seeds from food






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






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






11. 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






12. Dried beans; need to be soaked before use






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






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






15. White pepper






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






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






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






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






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






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






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






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






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






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






26. 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






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






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






29. Pod that has seeds in it






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






31. Fish glace






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






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






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






35. A strainer with crank to operate






36. Brown mirepoix with tomato






37. To cut pieces of roughly the same size






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






39. To chop into very small - fine pieces






40. To cut food into thin strips






41. Grand sauce of milk thickened with white roux






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






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






44. A sauce made from a browned meat and mirepoix






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






46. White bacon is salt-cured pork






47. A device used to cut foods very finely






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






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






50. Mince - julienne - chiffonade - brunoise and dice