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






2. 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






3. Dried beans; need to be soaked before use






4. 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






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






6. A device used to cut foods very finely






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






8. 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






9. Grand sauce of milk thickened with white roux






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






11. White pepper






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






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






14. Game glace






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






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






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






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






19. Pod that has seeds in it






20. 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






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






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






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






24. Chicken glace






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






26. Fish glace






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






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






29. The breaking down of protein molecules






30. 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






31. 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






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






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






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






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






36. A strainer with crank to operate






37. To cut ingredients into evenly sized cubes






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






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






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






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






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






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






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






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






46. A sauce made from a browned meat and mirepoix






47. To remove the seeds from food






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






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






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