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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. 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






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






3. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






4. Meat glace






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






6. Thickening agent containing 1 part flour 1 part fat






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






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






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






10. To cut food into thin strips






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






12. Mirepoix that does not include carrots and may include parsnips






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






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






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






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






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






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






19. 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






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






21. To cut pieces of roughly the same size






22. Removing the skin from an ingredient






23. It is a French apple brandy






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






25. The breaking down of protein molecules






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






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






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






29. Roux or slurry added to sauces to thicken






30. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






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






38. Dried beans; need to be soaked before use






39. White pepper






40. To chop into very small - fine pieces






41. White bacon is salt-cured pork






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






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






44. Fish glace






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






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






47. To cut ingredients into evenly sized cubes






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






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






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