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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 sauce made from a browned meat and mirepoix






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






3. A device used to cut foods very finely






4. 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

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






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






7. 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






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






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






10. 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






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






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






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






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






15. Thickening agent containing 1 part flour 1 part fat






16. 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






17. Pod that has seeds in it






18. White bacon is salt-cured pork






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






20. Dried beans; need to be soaked before use






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






22. Roux or slurry added to sauces to thicken






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






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






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






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






27. 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






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






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






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






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






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






33. White pepper






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






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






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






37. To cut ingredients into evenly sized cubes






38. Mince - julienne - chiffonade - brunoise and dice






39. 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






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






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






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






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






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






45. A thick soup






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






47. Chicken glace






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






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







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