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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. Pod that has seeds in it






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






4. Adding flavor






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






6. Brown mirepoix with tomato






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






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






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






10. Fish glace






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






12. Roux or slurry added to sauces to thicken






13. White pepper






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






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






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






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






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






19. 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






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






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






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






23. Mince - julienne - chiffonade - brunoise and dice






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






25. Meat glace






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






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






28. A strainer with crank to operate






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






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






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






32. Chicken glace






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






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






35. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






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






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






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






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






41. To cut food into thin strips






42. 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






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






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






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






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






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






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






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






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