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Culinary Basics Vocab

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel

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

3. A sauce made from a browned meat and mirepoix

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

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

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

7. Mince - julienne - chiffonade - brunoise and dice

8. Chicken glace

9. Grand sauce of milk thickened with white roux

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

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

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

13. 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

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

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

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

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

18. A strainer with crank to operate

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

20. Removing the skin from an ingredient

21. The breaking down of protein molecules

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

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

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

25. To cut ingredients into evenly sized cubes

26. Dried beans; need to be soaked before use

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

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

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

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

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

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

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

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

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

36. Fish glace

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

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

39. Adding flavor

40. 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

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

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

43. To cut pieces of roughly the same size

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

45. A thick soup

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

47. 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

48. 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

49. To cut food into thin strips

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