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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. Bechamel sauce with parmesan and gruyere cheese






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






3. A device used to cut foods very finely






4. A thick soup






5. Chicken glace






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






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






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






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






10. Fish glace






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






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






13. It is a French apple brandy






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






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






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






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






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






19. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






20. Brown mirepoix with tomato






21. Removing the skin from an ingredient






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






23. Dried beans; need to be soaked before use






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






25. To cut ingredients into evenly sized cubes






26. Pod that has seeds in it






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






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






29. White pepper






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






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






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






33. Roux or slurry added to sauces to thicken






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






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






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






37. White bacon is salt-cured pork






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






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






40. 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






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






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






43. A strainer with crank to operate






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






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






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






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






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






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






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