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






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






3. Bechamel sauce with parmesan and gruyere cheese






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






5. The breaking down of protein molecules






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






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






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






9. Pod that has seeds in it






10. To cut ingredients into evenly sized cubes






11. Removing the skin from an ingredient






12. Fish glace






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






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






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






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






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






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






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






20. 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






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






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






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






24. A sauce made from a browned meat and mirepoix






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






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






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






28. Dried beans; need to be soaked before use






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






30. White bacon is salt-cured pork






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






32. White pepper






33. Mince - julienne - chiffonade - brunoise and dice






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






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






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






37. Grand sauce of milk thickened with white roux






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






39. Brown mirepoix with tomato






40. To chop into very small - fine pieces






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






42. It is a French apple brandy






43. 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






44. Thickening agent containing 1 part flour 1 part fat






45. To remove the seeds from food






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






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






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






49. Roux or slurry added to sauces to thicken






50. A device used to cut foods very finely