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Culinary Basics Vocab

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Refers to the process of darkening of food to a certain degree to bring out flavor in the food

2. A thick soup

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

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

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

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

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

8. Mince - julienne - chiffonade - brunoise and dice

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

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

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

12. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and

13. A device used to cut foods very finely

14. 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

15. Meat glace

16. Adding flavor

17. 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

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

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

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

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

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

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

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

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

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

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

28. A strainer with crank to operate

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

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

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

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

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

34. White bacon is salt-cured pork

35. 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

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

37. A sauce made from a browned meat and mirepoix

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

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

40. Game glace

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

42. To remove the seeds from food

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

44. Grand sauce of milk thickened with white roux

45. Chicken glace

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

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

48. 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

49. 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

50. White pepper