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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. White bacon is salt-cured pork






3. Removing the skin from an ingredient






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






5. Game glace






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






7. Dried beans; need to be soaked before use






8. White pepper






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






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






11. Bechamel sauce with parmesan and gruyere cheese






12. Fish glace






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






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






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






16. A device used to cut foods very finely






17. 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






18. Chicken glace






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






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






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






22. Roux or slurry added to sauces to thicken






23. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






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






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






32. 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






33. Brown mirepoix with tomato






34. Mince - julienne - chiffonade - brunoise and dice






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






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






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






38. Adding flavor






39. 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






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






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






42. A strainer with crank to operate






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






44. 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






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






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






47. A thick soup






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






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






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