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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. White bacon is salt-cured pork






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






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






4. Roux or slurry added to sauces to thicken






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






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






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






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






9. Thickening agent containing 1 part flour 1 part fat






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






11. Pod that has seeds in it






12. It is a French apple brandy






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






14. To cut ingredients into evenly sized cubes






15. 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






16. Adding flavor






17. 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






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






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






20. Game glace






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






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






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






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






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






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






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






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






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






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






31. Fish glace






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






33. White pepper






34. Brown mirepoix with tomato






35. A sauce made from a browned meat and mirepoix






36. A shallow skillet with straight sides and a single long handle - used for sauteing






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






38. A device used to cut foods very finely






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






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






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






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






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






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






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






46. 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






47. 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






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






49. 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






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