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






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






3. 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






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






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






6. 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






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






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






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






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






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






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






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






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






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






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






17. Game glace






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






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






20. Chicken glace






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






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






23. A sauce made from a browned meat and mirepoix






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






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






26. The breaking down of protein molecules






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






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






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






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






31. A thick soup






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






33. To remove the seeds from food






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






35. Pod that has seeds in it






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






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






38. To cut ingredients into evenly sized cubes






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






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






41. To cut food into thin strips






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






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






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






45. Bechamel sauce with parmesan and gruyere cheese






46. White bacon is salt-cured pork






47. 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


48. 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






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






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