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






2. A device used to cut foods very finely






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






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






5. A sauce made from a browned meat and mirepoix






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






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






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






9. Meat glace






10. Game glace






11. To remove the seeds from food






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






13. It is a French apple brandy






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






15. To cut food into thin strips






16. 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






17. Removing the skin from an ingredient






18. Chicken glace






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






20. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






26. White pepper






27. Grand sauce of milk thickened with white roux






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






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






30. 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






31. A strainer with crank to operate






32. 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






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






34. Pod that has seeds in it






35. To cut ingredients into evenly sized cubes






36. Brown mirepoix with tomato






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






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






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






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






41. Roux or slurry added to sauces to thicken






42. 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






43. The breaking down of protein molecules






44. 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






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






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






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






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






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






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