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 thick soup






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






3. Pod that has seeds in it






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






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






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






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






9. To remove the seeds from food






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






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






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






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






14. Thickening agent containing 1 part flour 1 part fat






15. Grand sauce of milk thickened with white roux






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






17. 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






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






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






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






21. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






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






23. Top bud portion or spears of vegetable and reserve for garnish






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. 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






27. Brown mirepoix with tomato






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






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






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






31. Adding flavor






32. A sauce made from a browned meat and mirepoix






33. Game glace






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






35. To chop into very small - fine pieces






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






37. To cut pieces of roughly the same size






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






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






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






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






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






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






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






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






46. 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






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






48. Roux or slurry added to sauces to thicken






49. To cut food into thin strips






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






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests