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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 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






2. Meat glace






3. Mince - julienne - chiffonade - brunoise and dice






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






5. Adding flavor






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






7. Fish glace






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






9. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






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






11. Soups from a specific region - season - or culture






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






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






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






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






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






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






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






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






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






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






22. A thick soup






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






24. To cut ingredients into evenly sized cubes






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






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






27. 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






28. Thickening agent containing 1 part flour 1 part fat






29. 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






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






31. Grand sauce of milk thickened with white roux






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






33. To remove the seeds from food






34. The breaking down of protein molecules






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






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






37. Game glace






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






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






40. Removing the skin from an ingredient






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






42. 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






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






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






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






46. A sauce made from a browned meat and mirepoix






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






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






49. A strainer with crank to operate






50. Pod that has seeds in it