Test your basic knowledge |

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






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






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






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






5. To cut food into thin strips






6. 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






7. Mince - julienne - chiffonade - brunoise and dice






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






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






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






11. White bacon is salt-cured pork






12. To remove the seeds from food






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






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






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






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






17. Pod that has seeds in it






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






19. Bechamel sauce with parmesan and gruyere cheese






20. The breaking down of protein molecules






21. It is a French apple brandy






22. 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






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






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






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






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






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






28. Removing the skin from an ingredient






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






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






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






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






33. Fish glace






34. To cut ingredients into evenly sized cubes






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






36. A sauce made from a browned meat and mirepoix






37. Dried beans; need to be soaked before use






38. A device used to cut foods very finely






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






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






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






42. Roux or slurry added to sauces to thicken






43. Brown mirepoix with tomato






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






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






46. Adding flavor






47. 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






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






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






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