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






2. A thick soup






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






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






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






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






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






8. Mince - julienne - chiffonade - brunoise and dice






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






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






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






12. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


13. A device used to cut foods very finely






14. 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






15. Meat glace






16. Adding flavor






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






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






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






22. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






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






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






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






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






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






28. A strainer with crank to operate






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






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






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






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






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






34. White bacon is salt-cured pork






35. 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






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






37. A sauce made from a browned meat and mirepoix






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






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






40. Game glace






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






42. To remove the seeds from food






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






44. Grand sauce of milk thickened with white roux






45. Chicken glace






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






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






48. 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






49. 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






50. White pepper