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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. Removing the skin from an ingredient






2. Mince - julienne - chiffonade - brunoise and dice






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






4. 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






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






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






7. A device used to cut foods very finely






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






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






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






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






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






13. Brown mirepoix with tomato






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






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






16. To cut ingredients into evenly sized cubes






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






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






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






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






21. The breaking down of protein molecules






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






23. It is a French apple brandy






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






25. A strainer with crank to operate






26. To chop into very small - fine pieces






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






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






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






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






31. 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






32. White bacon is salt-cured pork






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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