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






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






3. Meat glace






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






5. Dried beans; need to be soaked before use






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






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






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






9. 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






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






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






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






13. The breaking down of protein molecules






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






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






16. To cut food into thin strips






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






18. Mince - julienne - chiffonade - brunoise and dice






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






20. Adding flavor






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






22. Roux or slurry added to sauces to thicken






23. 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






24. 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






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






26. Thickening agent containing 1 part flour 1 part fat






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






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






29. To cut ingredients into evenly sized cubes






30. Pod that has seeds in it






31. To cut pieces of roughly the same size






32. Brown mirepoix with tomato






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






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






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






36. To chop into very small - fine pieces






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






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






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






40. A device used to cut foods very finely






41. The pan drippings that remain after sauteing or roasting food






42. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






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. Removing the skin from an ingredient