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. Thickening agent containing 1 part flour 1 part fat






2. White bacon is salt-cured pork






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






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






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






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






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






8. Meat glace






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






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






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






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






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






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






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






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






18. Fish glace






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






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






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






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






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






24. To cut food into thin strips






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






26. Vegetables cut in cubes with 3/4 of an inch dimensions






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






28. Roux or slurry added to sauces to thicken






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






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






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






32. Chicken glace






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






34. To cut pieces of roughly the same size






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






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






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






39. 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






40. To chop into very small - fine pieces






41. A sauce that has been reduced until it is nearly dry






42. A strainer with crank to operate






43. Game glace






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






45. 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






46. Mince - julienne - chiffonade - brunoise and dice






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






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






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






50. Brown mirepoix with tomato