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






2. 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






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






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






5. A strainer with crank to operate






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






7. 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






8. The breaking down of protein molecules






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






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






11. White bacon is salt-cured pork






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






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






14. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






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






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






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






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






19. A device used to cut foods very finely






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






21. 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


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






23. 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






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






25. Adding flavor






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






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






28. 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






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






30. Fish glace






31. Grand sauce of milk thickened with white roux






32. It is a French apple brandy






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






34. To cut food into thin strips






35. A sauce made from a browned meat and mirepoix






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






37. Pod that has seeds in it






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






39. Bechamel sauce with parmesan and gruyere cheese






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






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






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






43. To cut pieces of roughly the same size






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






45. Meat glace






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






47. To remove the seeds from food






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






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






50. To chop into very small - fine pieces