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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. Mirepoix that does not include carrots and may include parsnips






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






3. 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






4. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock






5. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






6. It is a French apple brandy






7. Fish glace






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






9. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






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






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






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






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






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






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






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






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






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






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






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






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






22. Meat glace






23. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






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






31. 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






32. To cut food into thin strips






33. 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






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






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






36. To cut ingredients into evenly sized cubes






37. To chop into very small - fine pieces






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






39. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






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






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






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






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






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






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






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






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






48. Bechamel sauce with parmesan and gruyere cheese






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






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