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






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






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






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






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






6. Dried beans; need to be soaked before use






7. Pod that has seeds in it






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






9. 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






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






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






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






13. To remove the seeds from food






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






15. Is made by heating whole butter until the butterfat begins to separate from the other two components of the whole butter; the milk solids and water






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






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






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






19. Gradually pour from one container into another - without disturbing the sediment






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






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






22. A sauce made from a browned meat and mirepoix






23. It is a French apple brandy






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






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






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






27. 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






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






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






30. White bacon is salt-cured pork






31. Brown mirepoix with tomato






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






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






34. Roux or slurry added to sauces to thicken






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






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






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






38. A strainer with crank to operate






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






40. To cut food into thin strips






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






42. Game glace






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






44. 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


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






46. Grand sauce of milk thickened with white roux






47. 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






48. Chicken glace






49. A thick soup






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