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






2. Bechamel sauce with parmesan and gruyere cheese






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






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






5. 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






6. 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






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






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






9. Fish glace






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






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






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






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






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






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






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






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






18. 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






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






20. A thick soup






21. Adding flavor






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






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






24. Soups from a specific region - season - or culture






25. White bacon is salt-cured pork






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






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






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






29. A strainer with crank to operate






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






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






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






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






34. To remove the seeds from food






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






36. To cut ingredients into evenly sized cubes






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






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






39. Meat glace






40. Brown mirepoix with tomato






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






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






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






44. The breaking down of protein molecules






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






46. 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






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






48. A device used to cut foods very finely






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






50. Removing the skin from an ingredient