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






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






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






4. To chop into very small - fine pieces






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






6. Roux or slurry added to sauces to thicken






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






8. 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






9. To cut food into thin strips






10. Dried beans; need to be soaked before use






11. The breaking down of protein molecules






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






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






14. White bacon is salt-cured pork






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






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






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






18. Brown mirepoix with tomato






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






20. Bechamel sauce with parmesan and gruyere cheese






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






22. White pepper






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






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






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






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






27. Chicken glace






28. 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






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






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






31. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted






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






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






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






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






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






37. 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






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






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






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






41. To cut ingredients into evenly sized cubes






42. It is a French apple brandy






43. Removing the skin from an ingredient






44. 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


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






46. 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






47. To cut pieces of roughly the same size






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






49. 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






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