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. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






7. The breaking down of protein molecules






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






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






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






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






12. Pod that has seeds in it






13. To cut food into thin strips






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






15. White bacon is salt-cured pork






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






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






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






19. 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






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






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






22. A thick soup






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






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






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






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






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






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






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






30. It is a French apple brandy






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






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






33. A device used to cut foods very finely






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






35. 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






36. Bechamel sauce with parmesan and gruyere cheese






37. Removing the skin from an ingredient






38. Chicken glace






39. Game glace






40. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






41. A sauce made from a browned meat and mirepoix






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






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






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






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






46. 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






47. Grand sauce of milk thickened with white roux






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






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






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