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






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






3. A sauce made from a browned meat and mirepoix






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






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






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






7. Mince - julienne - chiffonade - brunoise and dice






8. Chicken glace






9. Grand sauce of milk thickened with white roux






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






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






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






13. 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






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






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






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






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






18. A strainer with crank to operate






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






20. Removing the skin from an ingredient






21. The breaking down of protein molecules






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






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






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






25. To cut ingredients into evenly sized cubes






26. Dried beans; need to be soaked before use






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






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






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






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






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






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






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






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






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






36. Fish glace






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






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






39. Adding flavor






40. 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






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






43. To cut pieces of roughly the same size






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






45. A thick soup






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






47. 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






48. 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






49. To cut food into thin strips






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