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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. Bechamel sauce with parmesan and gruyere cheese






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






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






4. Grand sauce of milk thickened with white roux






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






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






7. A sauce made from a browned meat and mirepoix






8. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






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






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






11. To remove the seeds from food






12. Removing the skin from an ingredient






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






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






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






16. To chop into very small - fine pieces






17. It is a French apple brandy






18. To cut pieces of roughly the same size






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






20. Meat glace






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






22. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan






23. To cut ingredients into evenly sized cubes






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






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






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






27. Mince - julienne - chiffonade - brunoise and dice






28. 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






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






30. Pod that has seeds in it






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






32. Dried beans; need to be soaked before use






33. Roux or slurry added to sauces to thicken






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






35. Brown mirepoix with tomato






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






37. A device used to cut foods very finely






38. A strainer with crank to operate






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






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






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






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






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






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






45. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken






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






47. 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






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






49. 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






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