Test your basic knowledge |

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






2. 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






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






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






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






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






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






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






9. To cut pieces of roughly the same size






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






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






12. 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






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






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






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






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






17. Thickening agent containing 1 part flour 1 part fat






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






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






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






21. A device used to cut foods very finely






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






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






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






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






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






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






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






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






30. It is a French apple brandy






31. 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






32. Dried beans; need to be soaked before use






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






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






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






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






37. A thick soup






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






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






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






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






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






44. 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






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






46. Brown mirepoix with tomato






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






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






49. White pepper






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests