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






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






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






4. Roux or slurry added to sauces to thicken






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






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






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






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






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






10. A sauce that has been reduced until it is nearly dry






11. Adding flavor






12. Bechamel sauce with parmesan and gruyere cheese






13. Die cut of 1/8 inch around all edges






14. Brown mirepoix with tomato






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






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






17. 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






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






19. It is a French apple brandy






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






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






22. Grand sauce of milk thickened with white roux






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






24. 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






25. To cut ingredients into evenly sized cubes






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






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






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






29. To cut pieces of roughly the same size






30. Pod that has seeds in it






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






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






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






34. To cut food into thin strips






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






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






37. The breaking down of protein molecules






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






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






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






41. White bacon is salt-cured pork






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






43. A strainer with crank to operate






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






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






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






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






48. Game glace






49. 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


50. 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