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






2. Thickening agent containing 1 part flour 1 part fat






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






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






5. Chicken glace






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






7. Game glace






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






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






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






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






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






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






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






15. 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


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






17. The breaking down of protein molecules






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






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






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






21. When a warm liquid is put into an ice bath to cool down






22. It is a French apple brandy






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






24. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken






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






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






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






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






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






30. 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






31. To cut ingredients into evenly sized cubes






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






33. 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






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






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






36. To remove the seeds from food






37. A sauce made from a browned meat and mirepoix






38. A whole peeled onion to which a bay leaf is attached using a clove as a tack






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






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






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






42. Adding flavor






43. Fish glace






44. A strainer with crank to operate






45. To cut food into thin strips






46. Roux or slurry added to sauces to thicken






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






48. 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






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






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