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






2. 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






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






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






5. A sauce made from a browned meat and mirepoix






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






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






8. A device used to cut foods very finely






9. Adding flavor






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






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






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






13. Mince - julienne - chiffonade - brunoise and dice






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






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






16. Refers to the process of darkening of food to a certain degree to bring out flavor in the food






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






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






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






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






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






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






23. 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






24. A strainer with crank to operate






25. The breaking down of protein molecules






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






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






28. To remove the seeds from food






29. To cut ingredients into evenly sized cubes






30. Brown mirepoix with tomato






31. To cut pieces of roughly the same size






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






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






34. Removing the skin from an ingredient






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






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






37. To chop into very small - fine pieces






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






39. It is a French apple brandy






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






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






42. 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






43. White bacon is salt-cured pork






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






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






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






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






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






49. Pod that has seeds in it






50. Roux or slurry added to sauces to thicken