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






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






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






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






5. White bacon is salt-cured pork






6. 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






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






8. Thickening agent containing 1 part flour 1 part fat






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






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






11. A device used to cut foods very finely






12. Removing the skin from an ingredient






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






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






15. To chop into very small - fine pieces






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






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






18. 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


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






20. To remove the seeds from food






21. 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






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






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






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






25. 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






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






27. Fish glace






28. 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






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






30. 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






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






32. Bechamel sauce with parmesan and gruyere cheese






33. Pod that has seeds in it






34. Mince - julienne - chiffonade - brunoise and dice






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






36. Game glace






37. The breaking down of protein molecules






38. Adding flavor






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






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






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






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






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






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






45. Dried beans; need to be soaked before use






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






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






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






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






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