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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. Brown mirepoix with tomato






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






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






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






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






6. A sauce made from a browned meat and mirepoix






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. 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






9. Bechamel sauce with parmesan and gruyere cheese






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






11. 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






12. A thick soup






13. White bacon is salt-cured pork






14. To cut pieces of roughly the same size






15. Roux or slurry added to sauces to thicken






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






17. A device used to cut foods very finely






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






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






20. 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






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






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






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






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






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






26. Removing the skin from an ingredient






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






28. Meat glace






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






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






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






32. To cut ingredients into evenly sized cubes






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






34. The breaking down of protein molecules






35. Game glace






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






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






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






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






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






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






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






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






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






45. Vegetables cut into a cube with 1/2 inch dimensions






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






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






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






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






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