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






2. Removing the skin from an ingredient






3. To chop into very small - fine pieces






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






5. 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






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






7. Pod that has seeds in it






8. Brown mirepoix with tomato






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






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






11. 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






12. It is a French apple brandy






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






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






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






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






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






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






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






20. A thick soup






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






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






23. Game glace






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






25. To cut food into thin strips






26. The breaking down of protein molecules






27. Adding flavor






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






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






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






31. Chicken glace






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






33. White pepper






34. Fish glace






35. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






40. To remove the seeds from food






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






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






43. Roux or slurry added to sauces to thicken






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






45. White bacon is salt-cured pork






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






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






48. A sauce made from a browned meat and mirepoix






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






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







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Can you answer 50 questions in 15 minutes?


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