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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. Thickening agent containing 1 part flour 1 part fat






2. A sauce made from a browned meat and mirepoix






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






4. Chicken glace






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






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






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






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






10. Removing the skin from an ingredient






11. White pepper






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






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






14. 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






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






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






17. Adding flavor






18. To chop into very small - fine pieces






19. Fish glace






20. To cut pieces of roughly the same size






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






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






23. Grand sauce of milk thickened with white roux






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






25. The pan drippings that remain after sauteing or roasting food






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






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






29. 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






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






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






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






33. A device used to cut foods very finely






34. A strainer with crank to operate






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






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






37. Brown mirepoix with tomato






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






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






40. Bechamel sauce with parmesan and gruyere cheese






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






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






43. Meat glace






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






45. It is a French apple brandy






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






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






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






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






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