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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 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






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






3. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






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






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






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






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






8. 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






9. To chop into very small - fine pieces






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






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






12. White bacon is salt-cured pork






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






14. Roux or slurry added to sauces to thicken






15. 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






16. Meat glace






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






18. It is a French apple brandy






19. Removing the skin from an ingredient






20. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace






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






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






23. Chicken glace






24. Thickening agent containing 1 part flour 1 part fat






25. 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


26. 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






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






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






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






30. White pepper






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






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






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






34. A strainer with crank to operate






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






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






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






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






39. To cut food into thin strips






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






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






42. The breaking down of protein molecules






43. Game glace






44. Grand sauce of milk thickened with white roux






45. Pod that has seeds in it






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






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






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






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






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