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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. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






2. Meat glace






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






4. 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






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






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






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






8. A sauce made from a browned meat and mirepoix






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






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






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






12. White bacon is salt-cured pork






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






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






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






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






17. It is a French apple brandy






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






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






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






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






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






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






24. Chicken glace






25. Bechamel sauce with parmesan and gruyere cheese






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






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






28. A device used to cut foods very finely






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






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






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






33. To cut pieces of roughly the same size






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






35. Pod that has seeds in it






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






37. To cut ingredients into evenly sized cubes






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






39. Brown mirepoix with tomato






40. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






46. 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






47. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






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






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






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