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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. Brown mirepoix with tomato






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






3. Chicken glace






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






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






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






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






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






9. Meat glace






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






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






13. A thick soup






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






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






16. The breaking down of protein molecules






17. White bacon is salt-cured pork






18. To remove the seeds from food






19. Removing the skin from an ingredient






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






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






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






23. 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






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






25. Adding flavor






26. White pepper






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






28. 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






29. Bechamel sauce with parmesan and gruyere cheese






30. Pod that has seeds in it






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






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






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






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






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






37. Roux or slurry added to sauces to thicken






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






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






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






41. Grand sauce of milk thickened with white roux






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






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






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






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






46. It is a French apple brandy






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






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






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






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