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






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






3. To remove the seeds from food






4. Fish glace






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






6. A sauce made from a browned meat and mirepoix






7. To cut food into thin strips






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






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






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






11. A device used to cut foods very finely






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






13. Dried beans; need to be soaked before use






14. The breaking down of protein molecules






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






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






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






18. Grand sauce of milk thickened with white roux






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






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






21. 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






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






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






24. A thick soup






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






26. White pepper






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






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






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






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






31. 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






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






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






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






35. Adding flavor






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






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






38. To cut ingredients into evenly sized cubes






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






40. Bechamel sauce with parmesan and gruyere cheese






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






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






43. Meat glace






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






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






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






47. White bacon is salt-cured pork






48. Chicken glace






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






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