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






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






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






4. Mince - julienne - chiffonade - brunoise and dice






5. Thickening agent containing 1 part flour 1 part fat






6. 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






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






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






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






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






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






13. To cut ingredients into evenly sized cubes






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






15. Adding flavor






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






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






18. To cut pieces of roughly the same size






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






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






21. The breaking down of protein molecules






22. Dried beans; need to be soaked before use






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






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






25. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






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






27. 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






28. 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






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






30. 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






31. It is a French apple brandy






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






33. Grand sauce of milk thickened with white roux






34. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






35. Fish glace






36. To remove the seeds from food






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






38. Removing the skin from an ingredient






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






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






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






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






43. Chicken glace






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






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






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






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






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






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






50. A device used to cut foods very finely