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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. To cut food into thin strips






2. Fish glace






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






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






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






6. Thickening agent containing 1 part flour 1 part fat






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






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






9. 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






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






11. The breaking down of protein molecules






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






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






14. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






15. Game glace






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






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






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






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






20. Chicken glace






21. It is a French apple brandy






22. 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

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23. A device used to cut foods very finely






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






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






26. 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






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






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






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






30. White pepper






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






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






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






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






35. Roux or slurry added to sauces to thicken






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






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






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






39. A thick soup






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






41. Pod that has seeds in it






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






43. 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






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






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






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






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






48. To chop into very small - fine pieces






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






50. A sauce made from a browned meat and mirepoix







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Can you answer 50 questions in 15 minutes?


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