Test your basic knowledge |

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. Thickening agent containing 1 part flour 1 part fat






2. Brown mirepoix with tomato






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






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






5. Meat glace






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






7. 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






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






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






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






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






12. Removing the skin from an ingredient






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






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






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






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






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






18. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






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






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






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






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






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






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






25. 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






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






27. To cut food into thin strips






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






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






30. Roux or slurry added to sauces to thicken






31. To chop into very small - fine pieces






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






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






34. A strainer with crank to operate






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






36. Dried beans; need to be soaked before use






37. To cut pieces of roughly the same size






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






39. 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






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






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






42. To remove the seeds from food






43. The breaking down of protein molecules






44. Mince - julienne - chiffonade - brunoise and dice






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






46. A device used to cut foods very finely






47. 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






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






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






50. It is a French apple brandy