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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. It is a French apple brandy






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






3. A sauce made from a browned meat and mirepoix






4. Top bud portion or spears of vegetable and reserve for garnish






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






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






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






8. A soup that is normally pureed then strained after cream is added






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






10. Pod that has seeds in it






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






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






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






15. Bechamel sauce with parmesan and gruyere cheese






16. Chicken glace






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






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






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






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






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






22. To cut pieces of roughly the same size






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






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






25. 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






26. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






27. White pepper






28. The breaking down of protein molecules






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






30. To cut ingredients into evenly sized cubes






31. Dried beans; need to be soaked before use






32. White bacon is salt-cured pork






33. 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


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






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






36. Adding flavor






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






38. 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






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






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






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






42. Roux or slurry added to sauces to thicken






43. A thick soup






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






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






46. To cut food into thin strips






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






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






49. 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






50. Grand sauce of milk thickened with white roux