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






2. 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






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






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






5. Adding flavor






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






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






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






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






10. A strainer with crank to operate






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






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






13. The breaking down of protein molecules






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






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






16. A thick soup






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






18. Mince - julienne - chiffonade - brunoise and dice






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






20. To remove the seeds from food






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






22. It is a French apple brandy






23. A device used to cut foods very finely






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






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






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






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






28. Grand sauce of milk thickened with white roux






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






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






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






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






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






34. Fish glace






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






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






37. 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


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






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






40. Pod that has seeds in it






41. Removing the skin from an ingredient






42. A sauce made from a browned meat and mirepoix






43. White bacon is salt-cured pork






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






45. White pepper






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






47. Dried beans; need to be soaked before use






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






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






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