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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. Roux or slurry added to sauces to thicken






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






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






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






5. It is a French apple brandy






6. Brown mirepoix with tomato






7. Dried beans; need to be soaked before use






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






9. A thick soup






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






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






12. Thickening agent containing 1 part flour 1 part fat






13. 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






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






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






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






18. Grand sauce of milk thickened with white roux






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






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






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






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






23. A device used to cut foods very finely






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






25. Game glace






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






27. 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






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






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






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






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






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






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






34. To cut pieces of roughly the same size






35. Mince - julienne - chiffonade - brunoise and dice






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






37. To chop into very small - fine pieces






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






39. A strainer with crank to operate






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






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






42. To cut food into thin strips






43. 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






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






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






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






47. Removing the skin from an ingredient






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






49. Meat glace






50. White pepper