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






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






3. A strainer with crank to operate






4. White pepper






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






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






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






8. A thick soup






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






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






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






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






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






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






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






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






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






18. Dried beans; need to be soaked before use






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






20. A sauce made from a browned meat and mirepoix






21. 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






22. Pod that has seeds in it






23. Adding flavor






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






25. Bechamel sauce with parmesan and gruyere cheese






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






27. Meat glace






28. To cut food into thin strips






29. White bacon is salt-cured pork






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






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






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






33. 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






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






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






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






37. Removing the skin from an ingredient






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






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






40. Brown mirepoix with tomato






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






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






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






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






45. The breaking down of protein molecules






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






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






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






49. 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






50. A device used to cut foods very finely