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






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






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






4. Brown mirepoix with tomato






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






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






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






8. To cut pieces of roughly the same size






9. To remove the seeds from food






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






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






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






13. Removing the skin from an ingredient






14. 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






15. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






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






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






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






19. Meat glace






20. It is a French apple brandy






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






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






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






24. Mince - julienne - chiffonade - brunoise and dice






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






26. A sauce made from a browned meat and mirepoix






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






28. The breaking down of protein molecules






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






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






31. 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






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






33. A device used to cut foods very finely






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






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






36. A thick soup






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






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






39. Dried beans; need to be soaked before use






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






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






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






43. White bacon is salt-cured pork






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






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






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






47. 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






48. 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






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






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