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






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






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






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






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






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






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






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






9. Game glace






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






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






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






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






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






15. White bacon is salt-cured pork






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






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






18. 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






19. A straight - wide sided pot with two loop handles often used for braising






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






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






22. Brown mirepoix with tomato






23. Chicken glace






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






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






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






27. To remove the seeds from food






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






29. White pepper






30. Pod that has seeds in it






31. Thickening agent containing 1 part flour 1 part fat






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






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






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






35. 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






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






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






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. Dried beans; need to be soaked before use






40. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






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






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






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






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






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






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






48. 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






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






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