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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. To cut pieces of roughly the same size






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






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






4. 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






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






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






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






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






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






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






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






12. To cut food into thin strips






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






14. Fish glace






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






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






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






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






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






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






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






22. 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


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






24. Bechamel sauce with parmesan and gruyere cheese






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






26. 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






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. Dried beans; need to be soaked before use






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






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. Pod that has seeds in it






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






33. White bacon is salt-cured pork






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






35. A thick soup






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






37. Adding flavor






38. Roux or slurry added to sauces to thicken






39. 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






40. 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






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






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






43. Thickening agent containing 1 part flour 1 part fat






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






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






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






47. To remove the seeds from food






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






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






50. Game glace