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






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






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






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






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






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






8. 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






9. Fish glace






10. 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






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






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






13. Adding flavor






14. Dried beans; need to be soaked before use






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






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






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






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






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






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






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






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






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






24. Removing the skin from an ingredient






25. To remove the seeds from food






26. To cut pieces of roughly the same size






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






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






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






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






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






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






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






34. Bechamel sauce with parmesan and gruyere cheese






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






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






37. 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


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






39. Gradually pour from one container into another - without disturbing the sediment






40. Mince - julienne - chiffonade - brunoise and dice






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






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






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






44. A strainer with crank to operate






45. The breaking down of protein molecules






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






47. Pod that has seeds in it






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






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






50. A device used to cut foods very finely