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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 cut food into thin strips






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






3. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






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






5. To chop into very small - fine pieces






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






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






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






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. Die cut of 1/8 inch around all edges






11. A strainer with crank to operate






12. Pod that has seeds in it






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






14. To cut ingredients into evenly sized cubes






15. A device used to cut foods very finely






16. Thickening agent containing 1 part flour 1 part fat






17. A thick soup






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






19. A sauce made from a browned meat and mirepoix






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






21. Meat glace






22. Chicken glace






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






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






25. It is a French apple brandy






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






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






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






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






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






31. The breaking down of protein molecules






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






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






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






35. White bacon is salt-cured pork






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






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






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






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






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






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






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






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






44. To cut pieces of roughly the same size






45. Mince - julienne - chiffonade - brunoise and dice






46. 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






47. Roux or slurry added to sauces to thicken






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






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






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