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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. Thickening agent containing 1 part flour 1 part fat






2. Pod that has seeds in it






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






4. White pepper






5. Adding flavor






6. 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






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






8. 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






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






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






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






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. Removing the skin from an ingredient






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






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






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






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






18. Bechamel sauce with parmesan and gruyere cheese






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






20. Meat glace






21. Grand sauce of milk thickened with white roux






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






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






24. A device used to cut foods very finely






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






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






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






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






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






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






31. White bacon is salt-cured pork






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






33. Mince - julienne - chiffonade - brunoise and dice






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






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






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






37. Brown mirepoix with tomato






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






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






40. To cut pieces of roughly the same size






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






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






43. Roux or slurry added to sauces to thicken






44. 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






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






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






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






48. 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






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






50. 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