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. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






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






3. Roux or slurry added to sauces to thicken






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






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






6. The breaking down of protein molecules






7. Game glace






8. A strainer with crank to operate






9. White bacon is salt-cured pork






10. White pepper






11. 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






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






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






14. To chop into very small - fine pieces






15. Removing the skin from an ingredient






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






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






18. 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






19. Dried beans; need to be soaked before use






20. Adding flavor






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






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






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






24. 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






25. 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






26. Fish glace






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






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






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






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






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






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






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






34. To cut food into thin strips






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






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






37. It is a French apple brandy






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






39. 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


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






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






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






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






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






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






46. To cut pieces of roughly the same size






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. A sauce made from a browned meat and mirepoix






49. Mince - julienne - chiffonade - brunoise and dice






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