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






2. A sauce made from a browned meat and mirepoix






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






4. Grand sauce of milk thickened with white roux






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






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






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






8. The breaking down of protein molecules






9. 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






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






11. Adding flavor






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






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






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






15. Chicken glace






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






17. Dried beans; need to be soaked before use






18. Brown mirepoix with tomato






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






20. Fish glace






21. To cut ingredients into evenly sized cubes






22. To chop into very small - fine pieces






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






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






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






26. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






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






29. Mince - julienne - chiffonade - brunoise and dice






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






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






32. Pod that has seeds in it






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






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






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






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






37. 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






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






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






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






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






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






43. Thickening agent containing 1 part flour 1 part fat






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






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






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






47. A strainer with crank to operate






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






49. To cut pieces of roughly the same size






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






Can you answer 50 questions in 15 minutes?



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