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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. Mince - julienne - chiffonade - brunoise and dice






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






3. 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






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






5. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






11. A sauce made from a browned meat and mirepoix






12. To chop into very small - fine pieces






13. A thick soup






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






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






16. Chicken glace






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






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






19. A strainer with crank to operate






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






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






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






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






24. 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






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






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






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






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






29. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






35. Removing the skin from an ingredient






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






37. Adding flavor






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






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






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






41. 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






42. A device used to cut foods very finely






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






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






45. To remove the seeds from food






46. Grand sauce of milk thickened with white roux






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






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






49. To cut pieces of roughly the same size






50. Game glace