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






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






3. Thickening agent containing 1 part flour 1 part fat






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






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






6. 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






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






8. Adding flavor






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






10. It is a French apple brandy






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






12. Pod that has seeds in it






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






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






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






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






17. 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






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






19. Chicken glace






20. A shallow skillet with sloping sides and a single long handle






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






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






23. A sauce made from a browned meat and mirepoix






24. To remove the seeds from food






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






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






27. Roux or slurry added to sauces to thicken






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






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






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






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






32. Meat glace






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






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






35. Brown mirepoix with tomato






36. Removing the skin from an ingredient






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






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






39. Fish glace






40. A strainer with crank to operate






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






42. 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






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






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






45. A thick soup






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






47. Grand sauce of milk thickened with white roux






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






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






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