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






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






3. 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






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






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






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






7. A device used to cut foods very finely






8. 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






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






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






11. To cut pieces of roughly the same size






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






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






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






15. To cut ingredients into evenly sized cubes






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






17. To cut food into thin strips






18. Meat glace






19. To chop into very small - fine pieces






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






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






22. 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






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






24. 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






25. Bechamel sauce with parmesan and gruyere cheese






26. 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






27. Game glace






28. To remove the seeds from food






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






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






31. Removing the skin from an ingredient






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






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






34. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






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






36. Pod that has seeds in it






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






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






39. White pepper






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






41. Roux or slurry added to sauces to thicken






42. Mince - julienne - chiffonade - brunoise and dice






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






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






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






46. The breaking down of protein molecules






47. Brown mirepoix with tomato






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






49. Chicken glace






50. Fish glace