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






2. Pod that has seeds in it






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






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






5. A strainer with crank to operate






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






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






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






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






10. 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






11. 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






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






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






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






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






16. To cut ingredients into evenly sized cubes






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






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






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






20. 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






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






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






23. Chicken glace






24. To remove the seeds from food






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






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






27. A sauce made from a browned meat and mirepoix






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






29. A broth that is reduced down a little to concentrate the flavor more






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






31. A device used to cut foods very finely






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






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






34. Thickening agent containing 1 part flour 1 part fat






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






36. Mince - julienne - chiffonade - brunoise and dice






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






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






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






40. It is a French apple brandy






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






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






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






44. Bechamel sauce with parmesan and gruyere cheese






45. Grand sauce of milk thickened with white roux






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






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






48. Roux or slurry added to sauces to thicken






49. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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