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






2. When a warm liquid is put into an ice bath to cool down






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






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






5. White pepper






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






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






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






9. Grand sauce of milk thickened with white roux






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






11. Chicken glace






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






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






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






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






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






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






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






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






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






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






22. Adding flavor






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






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






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






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






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






28. To cut ingredients into evenly sized cubes






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






30. 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






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






32. A device used to cut foods very finely






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






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






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






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






37. Removing the skin from an ingredient






38. Dried beans; need to be soaked before use






39. Game glace






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






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






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






44. A sauce made from a browned meat and mirepoix






45. The breaking down of protein molecules






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






47. Roux or slurry added to sauces to thicken






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






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






50. 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







Sorry!:) No result found.

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