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






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






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






4. Pod that has seeds in it






5. Fish glace






6. To cut pieces of roughly the same size






7. Roux or slurry added to sauces to thicken






8. Brown mirepoix with tomato






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






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






11. A strainer with crank to operate






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






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






14. The breaking down of protein molecules






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. To chop into very small - fine pieces






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






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






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






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






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






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






23. Thickening agent containing 1 part flour 1 part fat






24. Adding flavor






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






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






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






28. White bacon is salt-cured pork






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






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






31. Dried beans; need to be soaked before use






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






33. Game glace






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






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






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






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






38. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






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






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






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






42. A thick soup






43. A device used to cut foods very finely






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






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






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






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






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






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






50. Grand sauce of milk thickened with white roux